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This Venison Stroganoff is a homemade comfort food classic recipe made with wild game. The venison is smothered in a rich, smoky, and creamy sauce and poured over a big bowl of egg noodles. A delicious dinner recipe for game meat lovers.

Venison Stroganoff over egg noodles in an orange crock over

All this Venison Stroganoff needs is a soft and delicious Quick Dinner Roll to soak up the sauce. I promise if you do this, there won’t be a drop of broth left in the bowl.

Comfort Food Venison Recipes

For as long as Grumpy and I have been together, venison has been the main source of protein in our home. Every year we have a freezer full of venison backstrap, steak, stew, and mince. Grumpy loves a creamy venison and noodle recipe such as this stroganoff.

Grumpy makes what he calls Venison Slop. Which is really Venison with Mushroom Gravy, the canned soup version of Venison Stroganoff. Grumpy’s version tasted different than this stroganoff recipe.

This version of stroganoff is made with a homemade sauce seasoned with a little bit of smoked paprika. It has the added tang of sour cream. Both recipes are delicious, but I have to say this is my favorite stroganoff recipe.

The origin of stroganoff recipes

Stroganoff was first known to be in mid-19th century Russia. It is believed to be a recipe created by French chefs who worked for the Stroganov family. And for whom the Stroganoff recipe is named after. In the U.S. it is generally made with beef in a sour cream sauce and served over noodles.

Many will take a shortcut to this recipe and use canned cream of mushroom soup as the sauce base. The meat is diced, cubed, or cut into strips and can be made with varying proteins such as this Venison Stroganoff.

venison cooking in the skillet

What you need to make this Venison Stroganoff

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Venison: Ground, steaks, backstrap, or stew meat pieces. I used stew meat and sliced it into smaller pieces.

Sour Cream: I always use full-fat sour cream. I want the real thing, a cultured cream with nothing else added to it. Some light sour creams will have a modified food starch added to it so be sure to read labels.

Beef Bone Broth: You want a broth that is quality and has great flavor. I love this brand.

Large skillet: I used a nonstick skillet with high sides. Some will use a cast iron skillet, which is fine, but I find it is not large enough for this recipe. A dutch oven can also be used.

an orange crock with cooked egg noodles

How to make this recipe in a Crock Pot or Instant pot

Crockpot Instructions

To make this in a crockpot, season and brown the venison in a skillet with the olive oil. Transfer the meat to the slow cooker, then add the mushrooms, onion, garlic, 3 cups of beef broth, and paprika. Cook on low for 6 hours.

Turn the crockpot on high and whisk together the remaining beef broth and flour. Stir the broth mixture into the stroganoff and let it simmer on high, uncovered for 30 minutes. Stir in the sour cream and cooked egg noodles.

Instant Pot Instructions

Using the saute settings, cook the seasoned venison, onion, garlic, and mushrooms for 4 minutes, or until mushrooms have shrunk. Stir in the flour until well combined, then add the beef broth and paprika. Cover with the lid and lock valve. Set the manual setting to high for 5 minutes.

Do a quick release and add the egg noodles. Set for manual on high for 5 minutes. Release pressure naturally for 5 minutes, then do a quick release. Stir in the sour cream.

Venison Stroganoff in a orange crock with a green napkin

Other Venison Recipes you may like

Pinnable Image Venison Stroganoff

*If you made this recipe, please give it a star rating*

Yield: 8 servings

Venison Stroganoff

Venison Stroganoff

A big batch recipe perfect for family dinners, Venison Stroganoff has a slightly smoky and tangy sauce that is perfect on a bed of egg noodles.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 pounds venison steak, sliced into bite-sized pieces
  • 2 large cloves garlic
  • 1/2 small onion
  • 8 ounces baby portobello mushrooms, sliced
  • 4 cups beef broth
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16 ounce) package egg noodles

Instructions

  1. Heat the In a large skillet over medium-high heat. Add the onion and garlic and saute for 2 minutes, until the onion begins to soften. Add the butter in the skillet and allow it to melt.
  2. Add the venison and paprika and cook, stirring occasionally, until the meat has browned.
  3. Stir in the flour, salt and pepper, and cook, stirring constantly, for 2 minutes.
  4. Whisk in the beef broth and bring to a boil. Reduce the heat and simmer uncovered for 20 minutes, or until the broth has thickened and reduced.
  5. Serve with egg noodles.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 355 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 129mg Sodium: 664mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 42g
Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.