From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Venison Stroganoff
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Instructions
1
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Heat half the oil in a large saute pan. Saute onion until tender. Remove from pan. Add remaining oil to pan over high heat.
2
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In a shallow bowl, combine salt, pepper, and cornstarch. Dredge meat in mixture until coated on all sides. Add meat to hot pan and cook until browned on all sides. Reduce heat to medium.
3
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Add beef broth, mushrooms, mustard, and wine. Simmer for 10 minutes.
4
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles in boiling water until tender yet firm to the bite, 8 to 10 minutes.
5
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Remove meat from skillet and stir in sour cream until smooth and creamy. Pour sauce over meat and serve.
My Calorie Intake
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Tips & Tricks (5)
- Wild Game Marinade Magic 🦌Marinate venison in red wine or buttermilk for 2-4 hours to tenderize the lean meat and reduce gamey flavor before cooking.
- Mushroom Moisture Management 🍄Pat mushrooms dry with paper towels before sautéing to ensure proper caramelization and prevent watery stroganoff sauce.
- Cornstarch Slurry Technique 🥄Mix cornstarch with cold broth before adding to prevent lumps and create a silky, smooth stroganoff sauce with perfect consistency.
- Quick-Sear Venison Method 🔪Cut venison into thin, uniform strips and sear quickly at high heat to lock in moisture and prevent tough, chewy meat.
- Wine Depth Enhancement 🍷Deglaze the pan with wine after searing meat to capture all the flavorful browned bits and add depth to your stroganoff sauce.
Recipe Facts
Diet at a Glance
High Protein
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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