VENISON STROGANOFF
I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.
Provided by Miss Erin C.
Categories Deer
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season venison with salt and pepper, refrigerate for 2 hours.
- In a large skillet, saute onion and mushrooms in butter until tender.
- Remove from skillet and set aside.
- In the same skillet, brown venison, adding more butter if necessary.
- Remove meat and stir in flour.
- Gradually add broth, stirring constantly.
- Stir in sherry, tomato paste and mustard to make a smooth gravy.
- Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
- Just before serving, stir in sour cream and heat until bubbly.
- Serve over hot noodles, rice or potatoes.
WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE
This venison stroganoff is absolutely fantastic - of course, you can use the more traditional beef fillet instead of venison, and any mushrooms you like, but there's something about venison and wild mushrooms that works so well together. Have a go at this and you'll know what I mean! The whole point of this dish is that by the time you start cooking the meat, it will all come together quickly. The meat will be quite pink - cook it for longer if you want but it will go slightly tougher.
Provided by Jamie Oliver
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice.
- Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.
- Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.
- You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.
- Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
VENISON STROGANOFF
This is an easy and very good recipe that my family loves, cooked with venison.
Provided by Cathy
Categories Meat and Poultry Recipes Game Meats Venison
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 g
CANNED DEER MEAT STROGANOFF
We love to can deer meat and we use it in many recipes. I adapted this recipe from a regular cube steak version and tweaked into this tasty dish.
Provided by barbara lentz
Categories Casseroles
Time 45m
Number Of Ingredients 13
Steps:
- 1. Add some oil to a large dutch oven. Add onion and garlic and saute 3 minutes. Add wine and reduce to half. Stir in demi glace, water, soup, salt pork and worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer 10 minutes.
- 2. Meanwhile cook noodles.
- 3. Add deer meat and simmer 5 more minutes. Stir in cream cheese and sour cream. Heat through
- 4. Serve over noodles garnished with parsley.
EASY CANNED VENISON
Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.
Provided by EWEDIN31
Categories Meat and Poultry Recipes Game Meats Venison
Time 5h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
- Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
- Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.7 g, Cholesterol 85.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 1 g, Sodium 610.4 mg, Sugar 0.7 g
TED NUGENT'S VENISON STROGANOFF
Make and share this Ted Nugent's Venison Stroganoff recipe from Food.com.
Provided by HeidiSue
Categories Deer
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add butter to a largeskillet and brown the venison and mushrooms quickly.
- Stir in sherry and water.
- Add the onion soup mix, garlic salt, curry powder and bouillon cube.
- Mix well, cover, and simmer for 30 minutes every 15 minutes add liquid if necessary.
- Just before serving add sour cream, heat through and serve.
- Serve it over rice or egg noodles.
VENISON STEAKS WITH STROGANOFF SAUCE & SHOESTRING FRIES
Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce
Provided by James Martin
Categories Dinner, Main course
Time 55m
Number Of Ingredients 14
Steps:
- To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
- Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
- Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
- Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
- Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.
Nutrition Facts : Calories 719 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 52 grams protein, Sodium 0.9 milligram of sodium
VENISON STROGANOFF
This stroganoff is made with canned tomato sauce rather than with a can of mushroom soup, which was a nice change, and still just as good!!
Provided by Cindi M Bauer
Categories Casseroles
Number Of Ingredients 13
Steps:
- 1. Place venison in a bowl. Add the flour, and toss to coat the cubed meat. Once coated, add venison to the skillet, and brown according to the following directions below.
- 2. In a 10-inch skillet, over medium heat, add the vegetable oil. Cook and stir the venison until it's cooked about 3/4's of the way done; stirring often so the meat doesn't stick to the skillet. Now add the diced onion, and continue cooking the meat until it's browned evenly. Once the venison is browned, cover the skillet, and remove skillet from the heat.
- 3. Preheat the oven to 325 degrees.
- 4. In a 2-1/2 quart casserole baking dish, add the tomato sauce, garlic powder, salt, pepper, and the Worcestershire sauce; stir to mix.
- 5. Add the cooked venison to the casserole dish; stir to coat the meat in the tomato sauce. Cover the casserole dish; place dish in the oven, and cook for 1 hour and 30 minutes, but be sure to stir the meat mixture after the first 30 minutes of cooking time.
- 6. After 60 minutes of cooking time, remove casserole from the oven, add the sliced mushrooms and the sour cream, and stir. Cover, and place the casserole back in the oven to cook for another 30 minutes.
- 7. About 15 minutes before the meat mixture is done cooking, cook the egg noodles according to package directions. (I cooked mine with a bit of vegetable oil, and with out any salt, for exactly 9 minutes.) Once I drained off the water, I stirred in a bit of butter, so the noodles wouldn't stick together.
- 8. Once the noodles are cooked, and the meat is cooked, add desired amount of noodles to each dinner plate, and top with the stroganoff. Sprinkle each plate with a bit of the dried parsley, and serve. Refrigerate any leftovers.
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