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!
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Why You'll Love Venison Stroganoff
Lean protein: Venison is an excellent source of lean protein.
Creamy comfort food: This venison stroganoff recipe is creamy comfort food at its best.
Easy weeknight dinner: Ready in 30 minutes, making this a great weeknight meal.
Ingredients
Venison
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.
Fresh mushrooms
Onion
Garlic
Olive oil and Butter (for flavor)
Flour
Egg noodles, choose the wide egg noodle.
Instructions
- Heat the oil 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. Stir in the mushrooms and cook for 5 minutes, or until softened.
- Add the venison and paprika and cook, for 7 minutes over medium heat, 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.
Equipment
Large frying pant: 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.
Flat head wooden spoon
Hand whisk
Cooking Variations
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.
Storage
Store leftovers in an airtight container in the fridge up to 3 days.
Variations
- Substitute 4 ounces of cream cheese for the sour cream.
- Use red wine in place of the beef broth.
- Serve the stroganoff mixture over white rice instead of egg noodles.
Tips
Any type of deer meat can be used. Try venison backstrap, ground meat, steaks, or stew meat pieces. I used stew meat and sliced it into smaller pieces.
Serve with...
Serve this stroganoff with a Quick Dinner Roll and side of Air Fryer Brussels Sprouts.
The last word
Stroganoff was first known to be in mid-19th century Russia. It is believed to be a Russian dish 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.
Related Recipes
This Instant Pot Venison Stew is a venison recipe with sweet potatoes and chipotle spice lending a sweet heat that is delicious.
A family friendly meal to make with leftover ham, this Boiled Ham Dinner is an other instant pot recipe to fall in love with.
When you're looking for super easy comfort food, you need to look no further than this Ham and Noodle Casserole.
When you make this Venison Stroganoff recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Venison Stroganoff
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Ingredients
- 2 pounds venison steak sliced into bite-sized pieces
- 2 cloves fresh garlic , minced
- 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 all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces wide 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.
Sherry Blizzard says
This was super yummy! I had fresh venison and used the IP. Hubby was very impressed.
Lori says
When does the sour cream go in? And you also didn't say when the mushrooms go in.
Shelby Law Ruttan says
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!