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!
Servings: 4 servings
Calories: 275kcal
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