This traditional venison stroganoff features cubes of tender venison paired with mushrooms and onions in a creamy sauce spiked with red wine. Served over egg noodles it’s the perfect wild game comfort dish.
I found this old recipe in an old game cookbook that was once my grandfather’s (who’s been gone as long as I’ve been alive). And it was called “company’s comin’ stew”. I absently skimmed through it and decided I was going to make it.
I checked to make sure I had all of the ingredients and I did… so it was time to get cooking this “stew”. Then, I realized what I was really making wasn’t stew at all, it was venison stroganoff. I guess I should’ve read the whole recipe and realized it was served over egg noodles, huh?
Anyway, despite the disappointment of not making stew, this recipe (adapted to my tastes) was pleasantly surprising. What looked like something far too simple to result in a good tasting meal ended up being a flavorful dish that I’m sure we will make again and again.
What is stroganoff?
Traditionally cooked with beef, this particular recipe uses cubed venison. The first version to make it into a cookbook was in the 1871 version of A Gift to Young Housewives by Elena Ivanovna Molokhovets.
While this dish is often attributed to being developed in France, it is a traditional Russian dish and was made with cubed beef coated in flour, and topped with a prepared mustard and broth sauce.
This dish was, however, purportedly developed by French chefs that worked for the Russian family Stroganov. It has changed a lot over the years and recipes vary greatly depending on their origin but they do typically have a few things in common.
To make stroganoff you typically cube (or thinly slice) a tender cut of red meat, often sauté it with onions and some garlic, add mushrooms and have some sort of creamy base. While some people use ground meat, to me the flavor and consistency is off and this recipe doesn’t use any ground meat.
How to Make Venison Stroganoff
Many venison recipes call for utilizing the backstraps for any recipe that calls for cubed or sliced meat. That’s great, but we tend to utilize the backstraps for other purposes.
When used properly, round roasts and even bottom roasts can be cubed or sliced and made into delicious, tender venison. We often cube up the very ends of backstraps but we typically make most of our meat for stew out of a roast.
To begin, you’re going to sauté your onions and garlic in a bunch of butter and dredge your cubed meat into a flour and seasoning mixture.
You’ll then add your meat and brown it on all sides. Don’t worry, it does not (and should not) be cooked through. You just want it nice and brown. You’ll then add your mushrooms and let them sauté for a moment before you pour in your wine, soup, and sour cream.
I use homemade cream of mushroom soup for this recipe… it adds a lot more flavor. But, if you don’t have any jars (or the time to make fresh) on hand, you can absolutely use a can of condensed soup, just realize you may need to add some extra seasoning to really make it pop.
After you’ve combined everything, you’re going to throw it in the oven, covered at 325˚F for about 45 minutes. The last 20 minutes of cooking time, you’ll put on your pot of water to boil and cook your egg noodles until they’re done.
Once you pull the pan out of the oven, you can either top the egg noodles with the stroganoff or you can pour the noodles and stroganoff and mix them together. It’s really your choice.
What to Serve With Venison Stroganoff
This is a rich and heavy meal that was traditionally served in Russia with potato straws. Most people today top egg noodles or rice with their stroganoff.
This recipe pairs really well with something light, crispy and a little on the acidic side. A tossed salad with raspberry vinaigrette is a great choice. Or some sort of slaw.
Or, if you’re from the midwest, you may just serve it with corn on the cob and call it a day.
How to Freeze This Recipe
This recipe can be frozen and re-heated. You’ll simply cook the stroganoff in the oven until cooked through, allow it to cool, and then store it in an airtight container until ready to use.
You will want to cook the noodles fresh when cooking this. Allow it to thaw in the refrigerator overnight, then warm it in the oven while you cook the noodles.
This will also keep in the refrigerator (sans noodles) for about 3 days, tightly covered. Just cook the egg noodles and warm the dish in the oven.
Venison Stroganoff - Cubed venison is slow cooked in a creamy base to make this rich, comforting dish.
- 1 LB Cubed Venison (roast or backstrap is fine)
- 1 Cup Onion (sliced)
- 3 Cloves Garlic (minced)
- 8 OZ Button Mushrooms (sliced)
- 4 TB Butter
- 1/2 Cup All Purpose Flour
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Nutmeg
- 1/4 Cup Red Wine
- 1 Pint Sour Cream
- 2 Pints Cream of Mushroom Soup (homemade is best)
- Begin by preheating oven to 325˚F and combine flour, salt, pepper, and nutmeg in a small bowl or plate.
- Melt butter in an oven safe, deep skillet (cast iron preferably). Add your onion and garlic to the skillet and sauté until translucent.
- While the onion and garlic is cooking, dredge your venison through the flour mixture, coating each side.
- Add the coated venison to the skillet browning it on each side. Then, throw in the mushrooms to sauté for a few moments.
- Stir in red wine and allow it to simmer for just a moment before stirring in the cream of mushroom soup and sour cream until well blended.
- Remove pan from heat, cover with lid, and place it in preheated oven for 45 minutes to an hour.
- When cooking time is almost up, boil water and cook off egg noodles. Serve hot over egg noodles or stir them in.
The wine in this recipe can be omitted if you don't have any, but it adds great depth of flavor with the addition. I've made it both ways.
Serving Size:1 Cup
Amount Per Serving: Calories: 293 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 60mg Sodium: 1215mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 21g
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