Venison Stroganoff Recipe

2      Reviews by:    Mildred Clayton   Venison Stroganoff Recipe uses olive oil, mushrooms, onion, garlic, ground venison, garlic and onion powder, black pepper, cornstarch, ale, beef stock, sour cream, heavy cream, and parsley in creating this stroganoff recipe. Food Category:    Ground Meat Cuisine Origin:    Midwestern    Servings:4 Nutrition facts:1,070 calories61.6 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   30 Minutes Total Time:   40 Minutes

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 lbs. ground venison
• 3/4 tsp. garlic powder
• 3/4 tsp. onion powder
• 1/2 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)

DIRECTIONS

• 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, 3/4 tsp. onion and garlic powder, and 1/2 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.

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