Deer & Beer Stroganoff combines the unique flavor of fresh venison with a well-balanced, malt-forward brown ale to create a simple, but delicious, pasta dinner that comes together in absolutely no time at all!
We interrupt your regularly scheduled Christmas baking programing to bring you…
And a really good one at that! Deer & Beer Stroganoff!
This dinner! Oh, we love this dinner! True – she’s not much to look at (in fact getting decent photos was a little bit of a chore), but what she lacks in style is made up for ten-fold in taste. We’ve got deer, we’ve got beer, we’ve got creaminess, tanginess, noodle-ness. Add in the fact that it comes together in under an hour and Seth and I are the happiest of campers on a regular basis.
I know venison may not be at your local grocer so, if you don’t have any available, beef will work too. We always have ground venison. And I’m so thankful for that. Seth hunts for us and provides for us and makes sure that there’s always meat in the freezer. It keeps our grocery bill low and our spirits high. There’s so much we do with venison that other people have never heard or thought of that I feel obligated to begin sharing more with y’all. So, stay tuned!
And in the meantime, eat some stroganoff.
Deer & Beer Stroganoff
- 1 pound Ground Venison
- 8 oz. Portabella Mushrooms sliced
- 1 medium White Onion diced
- 2 tsp. Minced Garlic
- 8 oz. Brown Ale such as Knuth Brewing Company Worker's Brown
- 16 oz. Beef Stock
- 8 oz. Sour Cream
- 8 oz. Heavy Cream
- Fresh Parsley, for serving (optional)
- Heat 2 TBSP oil in large skillet. Add venison, season with salt to taste, and brown thoroughly.
- Remove venison from pan and add another 2 TBSP oil to pan. Add sliced mushrooms and sprinkle with salt, tossing to coat. Cook until mushrooms have released their juices and are brown, about 6-8 minutes.
- Stir in onion and garlic and cook until garlic is fragrant and onions have started to become translucent, about 3 minutes. Deglaze pan with brown ale, scraping any browned bits off the bottom, add more salt, if necessary.
- Return meat to pan and add beef stock. Bring to a boil, reduce to simmer and cook, stirring occasionally, until liquid has reduced by half.
- Stir in sour cream and heavy cream. Cook until bubbly and thick. Serve over warm egg noodles and top with freshly chopped parsley, if desired.