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Venison Stroganoff

Venison Stroganoff

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Cathy

This is an easy and very good recipe that my family loves, cooked with venison.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 772 kcal
  • 39%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 85.9g
  • 28%
  • Protein:
  • 40.4 g
  • 81%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 1072 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
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Reviews

Chris B.
55
1/20/2007

I'm an avid hunter and have been making a version of this recipe for years. I like to lightly dust venison backstraps medallions (1/4" thick) in flour, then follow the recipe as is. I also do add a touch of dry sherry during the browning process to really give it a kick. Delicious and heathly meal. Enjoy!

Tammy
33
4/20/2003

I'm always looking for something new for all that deer meat my husband brings home...this was very good. I served it over mini penne pasta. The only thing I might do differently is used reduced sodium soup.

Sarah D.
26
11/19/2007

With a few changes this recipe is wonderful! I used 'golden mushroom soup' instead of other (it makes a big difference), two heaping spoonfuls of sour cream 30 min before serving instead of other, and a can of sliced mushrooms all in the crock pot. Kept other stuff the same. Excellent over wide egg noodles!