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    Home » Recipes » Venison » Venison Stroganoff Recipe

    December 18, 2019 · Updated August 19, 2022

    Venison Stroganoff Recipe

    4.72 from 21 votes
    23 Comments

    · by Amanda Gajdosik

    Jump to Recipe Jump to Video Print Recipe

    This post may contain affiliate links. This blog generates income via ads.

    A pin to share the recipe for venison stroganoff

    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

    1. 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.
    2. Brown the venison. After sautéing the onion and garlic. Cook the ground meat all the way through after seasoning.
    3. Sprinkle with cornstarch. This will help thicken our sauce!
    4. Deglaze the pan. First with beer. Then add the beef stock. So much flavor!
    5. Add in the dairy. Heavy cream provides silkiness, sour cream offers a tangy flavor.
    6. Serve over egg noodles. The perfect vehicle for any stroganoff recipe.
    Sauté the mushrooms.
    Brown the venison with onions & garlic.
    Add heavy cream & sour cream.

    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.
    A large white bowl is fill with venison stroganoff. The dish is sprinkled with parsley and sits on a blue backdrop.
    Print Recipe
    4.72 from 21 votes

    Venison Stroganoff

    Venison Stroganoff combines the unique flavor of fresh venison with a well-balanced, malt-forward brown ale to create a simple (and delicious!) pasta dinner that comes together in absolutely no time at all!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American
    Keyword: Craft Beer, Dinner, Ground Venison Recipe, Venison
    Servings: 4 servings
    Calories: 275kcal
    Author: Amanda Gajdosik

    Ingredients

    • 3 tablespoon olive oil divided
    • 1 tablespoon 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 tablespoon 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)

    Instructions

    • Heat 1 tablespoon oil in large skillet. Add mushrooms, season with 1 tsp. kosher 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. Stir in onion and cook until onions begin to become translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Add the vension, seasoning generously with remaining kosher salt, ¾ tsp. onion and garlic powder, and ½ tsp. black pepper. Cook until venison is browned through, about 10 minutes.
    • Sprinkle the cornstarch over the browned meat, stirring to coat and break up any large chunks, ensuring the meat is evenly coated. Deglaze the pan with the brown ale, scraping any browned bits off the bottom. Taste and add more salt, if necessary.
    • Add the beef stock. Bring mixture to a boil, reduce to simmer and cook, stirring occasionally, until liquid has reduced by half, about 5 minutes more.
    • Stir in cooked mushrooms, sour cream, and heavy cream. Cook until bubbly and thick. Serve over warm egg noodles and top with freshly chopped parsley, if desired.

    Video

    Notes

    • Feel free to use 16 ounces of just sour cream, omitting the heavy cream, for a thicker, tangier stroganoff.
    • Alternatively, 16 ounces of heavy cream can also be used, omitting the sour cream, for a thinner, lighter sauce.
    • Store leftovers separately in refrigerator (noodles and sauce separately) for up to five days.
    • Ground beef can be substituted in this recipe, if desired. Just be sure to drain the fat after browning.

    Nutrition

    Serving: 1cup | Calories: 275kcal | Carbohydrates: 6g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 193mg | Potassium: 489mg | Fiber: 1g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Silver Spring Foods says

      May 18, 2020 at 3:25 pm

      This looks great and very Wisconsin! YUM! 🙂

      Reply
      • Amanda says

        May 19, 2020 at 2:58 pm

        Thank you! I'm all about good Wisconsin food 🙂

        Reply
    2. Heather says

      September 12, 2020 at 9:27 pm

      I made this tonight... Followed exactly. Used Honey Brown beer and added pepper. I think if I make again will use 2lbs of ground venison and 16 oz of mushrooms and keep the sauce the same. It was delicious! Thank you.

      Reply
      • Amanda says

        September 15, 2020 at 7:03 pm

        You're so welcome Heather! Glad you enjoyed! I have also doubled the venison and mushrooms before and think the results are just as stunning. It often depends on how much venison we have on hand and how hungry my husband is 🙂

        Reply
    3. Cassidy says

      October 21, 2020 at 4:07 am

      Wow - I am at a loss for words. This is not only one of the best stroganoff recipes I’ve ever had, but also the best venison meal I’ve made. Definitely will be revisiting this recipe quite often. Thank you for your wonderful creation!

      Reply
      • Amanda says

        October 22, 2020 at 11:57 am

        Wow Cassidy! That is the absolute best news to hear! I am so happy you enjoyed it! Be sure to check out my other venison recipes (and stay tuned - I've got more coming!) 🙂

        Reply
      • EmRaine says

        January 24, 2022 at 12:26 am

        5 stars
        So yummy!! I am always on the hunt for a good ground venison recipe 🖤

        Reply
        • Amanda says

          January 24, 2022 at 2:43 pm

          You'll find plenty of those recipes here, Emily! So glad you enjoyed it 🙂 Happy cooking!

    4. Samantha Stobbe says

      December 06, 2021 at 1:00 am

      5 stars
      Excellent recipe! Easy to follow. Subbed a lighter beer but still turned out great! Two four year olds gobbled it right up so it was an obvious win!

      Reply
      • Amanda says

        December 06, 2021 at 1:03 am

        Always love when little ones enjoy my recipes 🙂

        Reply
    5. Olivia says

      January 04, 2022 at 10:23 am

      Do you have a non alcoholic paleo substitute for the beer? My son can’t have it.

      Reply
      • Amanda says

        January 04, 2022 at 12:26 pm

        Hi Olivia, you can use an equal amount of beef stock and it will be just as delicious! Hope your son enjoys it so much 🙂

        Reply
        • Olivia says

          January 15, 2022 at 3:40 pm

          5 stars
          I made two doubled batches, one using the beer and one replacing the beer with extra broth. In both recipes I used non dairy sour cream and canned full fat coconut milk instead of cream. I used way too much salt (because I’m not good without measurements) so I had to make another batch without salt and stir it in both batches. In the end, it was a true success! I also made a batch not using the meat (for my pescatarian daughter). I got a thumbs up from all six family members (a rare occurrence). All three versions I made were super delicious and super easy. Thank you so much!!!

          Any chance you could give a ball park on how much salt you use in a batch?

    6. Laura says

      February 23, 2022 at 5:12 pm

      Can this be made in the crockpot by chance?

      Reply
      • Amanda Gajdosik says

        April 05, 2022 at 7:30 pm

        Hi Laura, this recipe isn't developed for the crockpot and I've never tried to make it in one. Thanks!

        Reply
    7. Angel says

      April 05, 2022 at 2:59 am

      4 stars
      I made this tonight and idk what I did wrong, but it was so liquidy no matter how much cornstarch I put. Flavor wise it was good. I have a lot of food left, but then again I only have three in my family. Next time I think I'll half the recipe and lessen the liquid. Thanks!

      Reply
      • Amanda Gajdosik says

        April 05, 2022 at 7:26 pm

        Hi Angel, I'm sorry to hear the sauce didn't work out well for you. Hmm...so odd! But sure glad your family enjoyed it 🙂

        Reply
    8. Lyndze says

      July 02, 2022 at 4:32 am

      5 stars
      This was even better the 2nd day. So yumm! Thank you for the great recipe.

      Reply
    9. Lori says

      July 06, 2022 at 12:36 am

      I made this recipe and we loved it. I used only sour cream and no beer. It was very tangy and flavorful. I had enough for a second meal that I froze. Thank you.

      Reply
    10. Gregg says

      December 15, 2022 at 1:45 am

      5 stars
      I can't stop eating it!!!!

      Reply

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