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.
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.
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.
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.
Other Venison Recipes you may like
- BBQ Cheddar Meatloaves (keto)
- Venison Meatball with Alfredo Sauce (keto)
- Instant Pot Venison Stew with Sweet Potatoes (paleo)
- Venison Chili
- Loaded Nachos
- Venison Potstickers
- Crockpot Venison Stew
- Venison Stir-Fry (keto)
- Venison Sloppy Joes (keto)
*If you made this recipe, please give it a star rating*
Venison Stroganoff
Ingredients
- 2 pounds venison steak sliced into bite-sized pieces
- 2 large cloves garlic
- ½ small onion
- 8 ounces baby portobello mushrooms sliced
- 4 cups beef broth
- ½ cup sour cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 16 ounce package egg noodles
Instructions
- 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. Add the mushrooms and cook for 5 minutes, or until softened.
- Add the venison and paprika and cook, for 7 minutes, stirring occasionally, until the meat has browned.
- Stir in the flour, salt and pepper, and cook, stirring constantly, for 2 minutes.
- 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. Stir in the sour cream just before serving.
- Serve with egg noodles.
This was super yummy! I had fresh venison and used the IP. Hubby was very impressed.
Hi Sherry, that's great to hear! Thank you for stopping by and letting me know. Shelby
When does the sour cream go in? And you also didn't say when the mushrooms go in.
Hi Lori, something must have gotten lost in my recipe card transitions. I went into the recipe and updated it for you. Thank you for letting me know it was missing!