Venison Stroganoff is a simple and comforting dinner recipe that has all the qualities of Beef Stroganoff with the added flavor of fresh ground venison.
Stroganoff may be one of my favorite weeknight meals. Or weekend meals. Any time meal, really. It’s filling and simple, flavorful and satisfying. It’s another great recipe that uses ground venison and is a staple in our household.
Ingredients you'll need:
- Ground Venison
- White Onion
- Brown Ale (or another similar beer)
- Beef Stock
- Heavy Cream
- Sour Cream
- Egg Noodles
Beef Stroganoff is such a Midwestern meal. It’s made of carbs and dairy and meat. All the major food groups are represented. The only way to take it up a notch and make it even more Midwestern? Even more Wisconsin? By using ground venison!
Cooking with Venison
Like many other recipes on my site – this one utilizes ground venison. As always, whenever you’re cooking venison it’s important to be sure it is cooked through. As I explained in my venison burger post, deer are susceptible to an illness known as Chronic Wasting Disease. Cooking venison to the proper temperature ensures that any and all bacteria in the meat is killed and there is no risk of illness. (Proper cooking temps and times are handy to keep in mind whenever you’re preparing meat of any kind, not just venison!)
How to make stroganoff:
- Sauté the mushrooms. In just a bit of oil. Did you know that using less fat is better when sautéing mushrooms? When they begin to cook, they release their natural moisture. This aids in browning! A sprinkle of salt moves the process along too.
- Brown the venison. Cook the ground meat all the way through. Then add the onions and the garlic.
- Deglaze the pan. First with beer. Then add the beef stock. So much flavor!
- Add in the dairy. Heavy cream provides silkiness, sour cream offers a tangy flavor.
- Serve over egg noodles. The perfect vehicle for any stroganoff recipe.
Recipe tips and substitutions
- Mushrooms - I like to use sliced baby portabella mushrooms, though button would work too. If you’re allergic to mushrooms or simply don’t like them, they can be left out.
- Beer - The flavor that a roasty, toasty brown ale offers this stroganoff recipe is divine. But if you don’t enjoy cooking with beer or can’t find a quality craft brew, simply use an equal amount of beef stock. Speaking of beef…
- Beef - While stroganoff is traditionally made with chunks of tender beef roast, it is so delicious with ground venison. And! Subsequently, suitable for ground beef as well! So, if you don’t have access to ground venison, feel free to substitute ground beef in this recipe.
- Dairy - I like the mixture of using heavy cream and sour cream in this recipe. Though, again, substitutions can be made. Using all heavy cream will result in the thinner sauce. Using all sour cream will result in a thicker sauce that is very tangy. I have made it both ways and enjoy both! Use what you have on hand!
- Noodles - Egg noodles are the traditional noodle used when serving stroganoff. They’re mild flavored, tender, and their shape provides the perfect surface for sauce. This would be just as delicious served over rice or a bed of mashed potatoes.
- To serve and store - Keep the noodles and meat separate until serving, as the noodles can become soggy and break down if mixed together. Store separately in the fridge. When reheating, add another splash of heavy cream or milk to the sauce to bring it back to life when reheating.
- 1 pound Ground Venison
- 1 tablespoon kosher salt
- 8 oz. Portabella Mushrooms sliced
- 1 medium White Onion diced
- 2 teaspoon 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 1 tablespoon oil in large skillet. Add mushrooms, season with 1 teaspoon salt. Cook until mushrooms have released their juices and are brown, about 6-8 minutes.
- Remove mushrooms from pan and add another 2 tablespoon oil to pan. Add venison and sprinkle with remaining salt, stirring to coat.
- 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. Taste and add more salt, if necessary.
- Add the beef stock. Bring to a boil, reduce to simmer and cook, stirring occasionally, until liquid has reduced by half.
- Stir in sour cream, heavy cream, and cooked mushrooms. Cook until bubbly and thick. Serve over warm egg noodles and top with freshly chopped parsley, if desired.