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4 from 4 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, Venison
Servings: 4 servings
Calories: 275kcal


  • 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