Name: Venison Stroganoff
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 TBSP olive oil (divided); 1 TBSP kosher salt (divided); 8 oz. Portabella Mushrooms (sliced); 1 medium White Onion (diced); 2 tsp. Minced Garlic; 2 pounds Ground Venison; ¾ tsp. garlic powder; ¾ tsp. onion powder; ½ tsp. freshly ground black pepper; 2 TBSP corn starch; 8 oz. Brown Ale ((or similar style beer)); 12 oz. Beef Stock; 1 cup Sour Cream; 8 oz. Heavy Cream; Fresh Parsley, for serving ((optional))

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Venison Stroganoff is a simple and comforting dinner recipe that has all the qualities of classic Stroganoff with the added flavor of fresh ground venison.

A large white bowl is fill with venison stroganoff. The dish is sprinkled with parsley and sits on a blue backdrop.

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 venison recipe using ground deer meat and is a staple in our household.

Ingredients for this recipe

Ground Venison
White Onion
Garlic
Mushrooms
Onion & Garlic Powder
Corn Starch
Brown Ale (or another similar beer)
Beef Stock
Heavy Cream and/or Sour Cream
Egg Noodles
Kosher Salt & Freshly Cracked Black Pepper

All the ingredients for ground venison stroganoff are in various glass bowls and measuring cups on a marble surface.

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!

An overhead shot of a large white bowl fill with venison stroganoff. The dish is sprinkled with parsley and sits on a blue backdrop. There is a white napkin, salt and pepper shakers, and a bottle of beer on the side.

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. Whether it's venison burgers, tacos, or grilled backstrap, proper cooking times and temps are important!

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!)

A large white bowl is fill with venison stroganoff. The dish is sprinkled with parsley and sits on a blue backdrop. There are silver salt and pepper shakers and a bottle of beer sitting behind the bowl.

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. After sautéing the onion and garlic. Cook the ground meat all the way through after seasoning.
Sprinkle with cornstarch. This will help thicken our sauce!
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.

Salt - I call for Kosher salt in this recipe as I prefer it for cooking over table salt. If you don't have Kosher salt you can use table salt, but only half of the amount. So this recipe calls for one tablespoon of Kosher salt, meaning to start with 1 ½ teaspoons of regular table salt. Remember to always taste and adjust your seasoning while cooking!

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 leftovers

Keep the noodles and meat separate until serving, as the noodles can become soggy and break down if mixed together.
Store leftovers 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.

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4.72 from 21 votes