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!
Servings: 4 servings
- 1 pound Ground Venison
- 1 TBSP kosher salt
- 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 1 TBSP oil in large skillet. Add mushrooms, season with 1 tsp. salt. Cook until mushrooms have released their juices and are brown, about 6-8 minutes.
Remove mushrooms from pan and add another 2 TBSP 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.
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