Deer Stroganoff Food

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FROM-SCRATCH VENISON STROGANOFF



From-Scratch Venison Stroganoff image

A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or noodles.

Provided by cybes

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 2h40m

Yield 8

Number Of Ingredients 11

2 pounds cubed lean venison
3 tablespoons all-purpose flour
3 tablespoons canola oil
1 (8 ounce) package sliced mushrooms
1 onion, diced
1 (15 ounce) can tomato sauce
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
  • Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
  • Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.

Nutrition Facts : Calories 266 calories, Carbohydrate 9.2 g, Cholesterol 98.2 mg, Fat 13.9 g, Fiber 1.4 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 632.1 mg, Sugar 3.4 g

VENISON STROGANOFF



Venison Stroganoff image

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

1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

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

VENSION STROGANOFF WITH SPATZLE



Vension Stroganoff with Spatzle image

My version of venison stroganoff relies good, fresh mushrooms, shallots, a splash of Madeira wine, and both fresh dill and a rarer ingredient, dill pollen, which you can omit if you can't find it. As for the dairy, butter is the fat and sour cream is the sauce. Can you loosen it with some heavy cream? You bet. Sometimes I do, sometimes I don't. I did not in the photo.

Provided by Hank Shaw

Categories     Main Course

Time 35m

Number Of Ingredients 19

4 tablespoons butter
1 1/2 pounds venison backstrap, (in one piece)
2 large shallots, (minced)
2 garlic cloves, (minced)
1/4 pound sliced cremini or button mushrooms
1/4 pound sliced shiitake mushrooms
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh dill
1/4 cup Madeira wine or sherry
1 cup sour cream, at room temperature
Dill pollen to garnish ((optional))
Heavy cream, (optional (to loosen sauce))
2 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon black or white pepper
1 to 2 teaspoons salt
1 egg, (lightly beaten)
1/2 cup sour cream
Up to 3/4 cup heavy cream

Steps:

  • I make the spaetzle first. These can be made up to a day ahead and stored in the fridge. Mix all the ingredients except the heavy cream together in a bowl. Now thin the sticky dough into a batter that is a bit like really thick pancake batter with the heavy cream. I use a Spaetzle Maker to make my spaetzle, but you can either use a colander with wide holes or just flick the dough/batter off a cutting board with a knife.
  • Get a kettle of salty water going over high heat. Once it boils, make the spaetzle. Boil them hard until they float, then 1 minute more. Skim off with a slotted spoon or a spider skimmer. Move them to a baking sheet. When they are all made, toss them with a little oil so they don't stick together.
  • To make the stroganoff, salt the venison well and let it sit on the cutting board for 20 minutes or so. I do this while I make the spaetzle. Get 2 tablespoons butter in a large saute pan good and hot over medium-high heat. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. When the meat is ready. move it to a cutting board and let it rest.
  • Add the mushrooms to the pan and turn the heat to high. Soon they will give up their water, and when they do, use a wooden spoon to scrape up any browned bits from the bottom of the pan. When most of the water has boiled away, add the rest of the butter to the pan along with the shallots and saute everything for 3 to 5 minutes, stirring often. Add the garlic, toss and cook over high heat for another 3 minutes or so. Sprinkle some salt over everything.
  • Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira is mostly gone, turn the heat down to low. Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.
  • Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. To serve, spread out over the spaetzle and top with any remaining dill and the dill pollen, if using.

Nutrition Facts : Calories 806 kcal, Carbohydrate 57 g, Protein 63 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 290 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE



Wild Mushroom and Venison Stroganoff for Two Lucky People image

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

7 ounces white rice
Extra-virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
11 ounces venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces
Sea salt and freshly ground black pepper
1 tablespoon paprika
9 ounces mixed exciting, robust mushrooms, wiped clean, torn into bite-sized pieces
Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
Knob of butter
Good splash brandy
1 lemon, zested
2/3 cup creme fraiche or sour cream
Few little gherkins, sliced

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 STEAKS WITH STROGANOFF SAUCE & SHOESTRING FRIES



Venison steaks with stroganoff sauce & shoestring fries image

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

sunflower oil , for frying
2 large potatoes , cut into skinny chips
2 venison steaks (about 175g/6oz each)
2 tbsp butter
1 small onion , chopped
1 garlic clove , chopped
250g chestnut mushroom , sliced
1 tsp smoked paprika
1 tsp tomato purée
1 tsp plain flour
2 tbsp brandy (optional)
200ml beef stock
4 tbsp soured cream
small handful parsley , chopped

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



Venison Stroganoff image

If you are lucky enough to get some Venison(deer)meat you should try this easy and quick recipe with some ground meat, it's another way to enjoy Good Food

Provided by Cheryl Culver

Categories     Wild Game

Number Of Ingredients 8

1 lb ground venison
1 large onion diced
3 clove garlic diced
1` large can of cream of mushroom soup
1/2 c sour cream
1/2 tsp mustard powder
salt and pepper as you like
1 pkg 8 oz of noodles

Steps:

  • 1. How to make it In a large skillet pour about 3 tb olive oil(or your choice) heat up skillet, when hot toss in onions and garlic and saute in pan until lightly browned.
  • 2. Pur water on to Boil for egg noodles and cook as directed! Once these are done add your ground venison chop your meat up into pieces as it cooks as chunky as you want it and cook until done, season this mixture with salt pepper and mustard powder
  • 3. Next add in your can of cream of mushroom soup and stir to mix, let this simmer on low for about 10 more minutes stir occasionally. Remove from heat gently stir in sour cream and serve over cooked noodles

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

VENISON STROGANOFF



VENISON STROGANOFF image

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Provided by Rev BJ Friley

Categories     Wild Game

Time 1h

Number Of Ingredients 8

2 lb round venison steak
1 large onion, chopped
1/2 stick butter
flour
1 can(s) (3 ounce) whole mushrooms
1 can(s) (10 1/2 oz.) beed bouillon
1 c sour cream
1 tsp salt

Steps:

  • 1. Brown onion in 2 tablespoons of the butter and remove from pan.
  • 2. Cut meat into strips 2 1/2-inches long and 3/4-inches wide.
  • 3. Heat remaining butter in skillet.
  • 4. Roll venison in flour and brown in heated butter.
  • 5. Add enough water to the bouillon to make two total cups of liquid.
  • 6. Add salt and bouillon-water mixture to the browned venison.
  • 7. Cover and simmer for about one hour or until meat is tender.
  • 8. Add mushrooms, cooked, onion, and sour cream.
  • 9. Heat.
  • 10. Serve over rice or egg noodles.

DEER STROGANOFF



Deer Stroganoff image

Make and share this Deer Stroganoff recipe from Food.com.

Provided by Aroostook

Categories     Deer

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 package egg noodles
1 lb ground deer meat
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup Italian style breadcrumbs
1 egg
1 1/2 pints sour cream

Steps:

  • Cook one package of egg noodles.
  • Mix 1st six ingredient well (using your hands).
  • Form into 24 meatballs.
  • Place on cookie sheet and bake 10 minutes at 350 F degrees.
  • Turn meatballs and bake another 10 minutes.
  • Warm sour cream in sauce pan.
  • Add hot meatballs.
  • Pour over hot cooked egg noodles and serve.

Nutrition Facts : Calories 357.6, Fat 26.4, SaturatedFat 15.7, Cholesterol 104.5, Sodium 310.6, Carbohydrate 18.4, Fiber 0.9, Sugar 1.5, Protein 12.2

VENISON STROGANOFF



Venison Stroganoff image

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

1 1/2 lbs venison, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced onion
1 cup sliced fresh mushrooms
3 -5 tablespoons butter
2 tablespoons flour
2 cups beef broth
3 -4 tablespoons sherry wine
2 tablespoons tomato paste
1 teaspoon dry mustard
2/3 cup sour cream
cooked rice or cooked potato

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.

25 BEST WAYS TO COOK VENISON



25 Best Ways to Cook Venison image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Venison Stew
Venison Bourguignon
Venison Stroganoff
Venison Sausage Gravy
Venison Cream Cheese-Stuffed Crescent Rolls
Venison Steak
Venison Marsala
Slow Cooker Venison Roast
Pulled Venison
Ground Venison Tacos
Hunter's Casserole With Ground Venison
Venison Goulash
Venison Tuscan-Inspired Soup
Venison Chili
Venison Meatloaf
Venison Philly Cheesesteak Sliders
Venison Burgers
Venison Bolognese
Venison Mushroom Pappardelle
Venison Lasagna
Venison Swedish Meatballs
Venison Barbacoa
Chicken Fried Venison
Venison Jerky
Venison Schnitzel

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a venison recipe in 30 minutes or less!

Nutrition Facts :

GROUND VENISON STROGANOFF



Ground Venison Stroganoff image

Rich and creamy venison stroganoff made with ground venison, mushrooms, onions, and lots of flavor! Hearty! Ready in less than 30 minutes.

Provided by Anne Clark

Categories     Main Course

Time 25m

Number Of Ingredients 13

1 Tablespoon olive oil
1 pound ground venison
1/2 medium onion diced
1 pound sliced mushrooms
2 Tablespoons all-purpose flour
1 Tablespoon minced garlic
1 cup beef broth
1 cup heavy whipping cream
1/3 cup sour cream
1 Tablespoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 12 oz package of wide egg noodles, cooked and drained

Steps:

  • Place a deep pan (or cast-iron skillet) on the stove. Over medium to medium-high heat, add the olive oil. Add the ground venison and break it down into small pieces with a spatula. Add garlic and onions. Stir and sauté until the onions are translucent and the venison is no longer pink. Add the mushrooms and sauté for another 5 minutes.
  • Sprinkle in the flour and stir until fully mixed in. Be sure to break up any lumps that may form.
  • Add the beef broth, whipping cream, Worcestershire sauce, salt and black pepper, and bring to a simmer. Turn the heat to low and simmer for an additional 5 minutes.
  • Remove from the heat, add in the sour cream, and stir well to combine. Taste for flavor and add more seasoning if desired. Place some hot, cooked egg noodles on your plate and top with the best venison stroganoff!

Nutrition Facts : Calories 507 kcal, Carbohydrate 12 g, Protein 31 g, Fat 38 g, SaturatedFat 20 g, Cholesterol 182 mg, Sodium 685 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

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Calories 408 per serving
  • Season venison with 1 tsp kosher salt and ½ tsp of pepper and toss. In a large skillet, melt butter over medium high heat. Add venison to the hot pan and sear on all sides till golden, don’t cook through. Depending on the size of your skillet you may need to do this in 2 batches to avoid overcrowding the pan. Once seared, remove the meat from the pan and set aside.
  • Turn the heat down to medium and add the onions and mushrooms to the pan. Sprinkle with about ½ tsp of salt and ¼ tsp of pepper and saute until onions are translucent and mushrooms are golden, about 10 minutes. Make sure the mushrooms and onions pick up anything stuck to the bottom of the pan from the venison. Add the garlic and saute for another 1-2 minutes, stirring constantly so the garlic does not burn.
  • Deglaze the pan with the wine and cook for 2-3 minutes stirring and picking up all the bits stuck to the bottom of the pan. The wine should be reduced by half. Add the broth, tomato paste, paprika and mustard and stir till combines. Reduce heat to a simmer and add the venison back to the pan. Cover and simmer for about 45 minutes to an hour or until venison is tender. If needed remove the lid for the last 5 minutes of cooking so the sauce can reduce some. The sauce should be somewhat thickened after simmering.
  • Remove from the heat and stir in the sour cream and cream cheese. Stir until combined. Taste and adjust seasoning as needed. Serve over a bed of cauliflower rice or over these creamy mashed turnips. Garnish with chopped parsley and a a little extra sour cream if desired! Enjoy!


VENISON STROGANOFF - THE RUSTIC ELK
This traditional venison stroganoff features cubes of tender venison paired with mushrooms and onions in a creamy sauce spiked with red wine. Served over egg noodles it's …
From therusticelk.com
4.3/5 (7)
Total Time 55 mins
Category Seasonal Eating
Calories 293 per serving
  • Begin by preheating oven to 325˚F and combine flour, salt, pepper, and nutmeg in a small bowl or plate.
  • Melt butter in an oven safe, deep skillet (cast iron preferably). Add your onion and garlic to the skillet and sauté until translucent.
  • While the onion and garlic is cooking, dredge your venison through the flour mixture, coating each side.
  • Add the coated venison to the skillet browning it on each side. Then, throw in the mushrooms to sauté for a few moments.


VENISON STROGANOFF - COMFORT FOOD CLASSIC - HONEYBUNCH HUNTS
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 …
From honeybunchhunts.com
Ratings 46
Calories 355 per serving
Category Wild Game Recipes
  • 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.
  • 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.


GROUND ELK STROGANOFF - PRIMAL PIONEER
Instructions. Boil the egg noodles according to package directions and set aside. Add the olive oil to a large skillet and heat over medium-high heat. Add the ground elk and …
From primalpioneer.com
5/5 (2)
Total Time 20 mins
Category Elk
Calories 303 per serving
  • Add the olive oil to a large skillet and heat over medium-high heat. Add the ground elk and cook until done.


VENISON STROGANOFF RECIPE - CULLY'S KITCHEN
Slice venison into 1/ 8 inch strips about 2 inches long and remove any fat if necessary. 2. Season with salt and pepper and, set aside and let the venison reach room temperature. 3. Melt 1 1/2 teaspoons butter in a large skillet. Blend in flour, then add the Beef Consommé and bring to a boil; then stir in mustard and sour cream.
From cullyskitchen.com
Estimated Reading Time 1 min


EASY VENISON STROGANOFF RECIPE - PODUNK LIVING

From podunkliving.com
5/5 (1)
Category Main Course


VENISON STROGANOFF - WARM UP ON A COLD WINTER'S EVENING
Heat the butter and/or oil and sauté the onions until soft and translucent. Add the mushrooms and sauté until well heated through. Spoon …
From thesouthafrican.com
5/5 (1)
Category Main
Cuisine Global
Total Time 1 hr


RECIPE OF SPEEDY VENISON STROGANOFF | THE COOKING AREA
Venison Stroganoff Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, venison stroganoff. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no …
From cookingarea.netlify.app
4.6/5
Category Lunch
Servings 4
Calories 176 per serving


VENISON STROGANOFF RECIPES ALL YOU NEED IS FOOD
venison stroganoff recipe - north american whitetail Boil water and cook pasta according to package directions. Meanwhile, coat the bottom of a pan in oil and heat over high heat.
From stevehacks.com
5/5
Total Time 3 hrs
Servings 6
Calories 298 per serving


GRILLED VENISON ORECCHIETTE STROGANOFF STUFFED PORTOBELLOS ...
Brown that venison while you’re at it to a caramelized crisp. Season with salt and pepper. Combine the two and cover 'em with the soup, sour cream & milk. Season with pepper and paprika. Butter up those portobellos and get the grill raging. Toss in a layer of pasta, then your meaty, mushroomy, deliciousness.
From hunttoeat.com
Cuisine American
Total Time 1 hr
Category Main Course
Calories 794 per serving


CREAMY VENISON STROGANOFF (DAIRY-FREE) - RUNNING TO THE ...
INGREDIENTS TO MAKE VENISON STROGANOFF. extra virgin olive oil or ghee (clarified butter) ground venison; mushrooms; onion; garlic; arrowroot powder (substitute cornstarch/tapioca starch or all-purpose flour) red wine; beef broth; unsweetened plain coconut yogurt; nutmeg; parsley; egg noodles or other pasta/rice for serving
From runningtothekitchen.com
5/5 (6)
Total Time 40 mins
Category Main Dishes
Calories 694 per serving


STROGANOFF RECIPES - BBC GOOD FOOD
Venison steaks with stroganoff sauce & shoestring fries. A star rating of 4.9 out of 5. 24 ratings. Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce. 55 mins.
From bbcgoodfood.com


VENISON STROGANOFF RECIPE - FOOD NEWS
Return venison to pan to warm. Mound noodles on plates, top with stroganoff mixture and top with red bell pepper, blue cheese crumbles and parlsey. Posted in Big Game , Recipes One of our favorite recipes using canned venison, this is Sooooo Good. Beef Stroganoff Recipes Beef stroganoff is the ultimate comfort food. With switched-up […]
From foodnewsnews.com


TED NUGENTS VENISON STROGANOFF RECIPES
venison stroganoff - comfort food classic - honeybunch hunts 2020-02-03 · Instant Pot Instructions. Using the saute settings, cook the seasoned venison, onion, garlic, and mushrooms for 4 minutes, or until mushrooms have shrunk.
From tfrecipes.com


VENISON STROGANOFF RECIPES CROCK POT | DEPORECIPE.CO
Venison Stroganoff Recipes Crock Pot. Crock pot venison stroganoff legendary whitetails whitetail s blog venison stroganoff comfort food classic honeybunch hunts 10 best venison stroganoff crock pot recipes yummly slow cooker venison stroganoff cleverly simple
From deporecipe.co


VENISON STROGANOFF - RECIPE FLOW
Photo by: FotoosVanRobin Venison Stroganoff Food Ingredients: 1/2 cup all-purpose flour 1/2 teaspoon freshly ground black pepper 2 lbs. boneless venison, all visible fat removed, cut into bite-size pieces 2 tablespoons acceptable vegetable oil 1 lg. onion, sliced ¼-inch thick 1 3/4 cups homemade beef stock 1/4 cup dry sherry 1 pound fresh mushrooms, thickly sliced 1 (12 oz.) …
From recipeflow.com


INSTANT POT VENISON STROGANOFF - ALL INFORMATION ABOUT ...
Venison Stroganoff - comfort food classic - Honeybunch Hunts hot honeybunchhunts.com. 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 ...
From therecipes.info


MOSSBERG BLOG | COOKING WITH GAME | VENISON STROGANOFF | O ...
While meat is cooking, bring a pot of water to boil. Add egg noodles and cook until tender. Remove and drain water from the noodles. Set aside. Add onion and mushrooms to meat and stir over medium heat. Add sour cream. Stir constantly until warm and slightly thickened. Add wine and continue stirring. Season with salt, pepper, paprika, and red ...
From mossberg.com


RECIPE OF TASTEFUL VENISON STROGANOFF | ALL TASTEFUL ...
Venison Stroganoff Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, venison stroganoff. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious. Venison Stroganoff is one of the most popular of recent trending foods in the world.
From dinner.alltasteful.com


VENISON STROGANOFF RECIPES - FOOD NEWS
Venison Stroganoff Recipe. What is Venison Stroganoff. This ultimate comfort food dinner is modeled after the classic Russian dinner, Beef Stroganoff. It is fairly identical, except for the obvious addition of deer meat rather than meat. However, I have made a few adaptations to tailor this recipe to the unique flavor of venison.
From foodnewsnews.com


VENISON STROGANOFF RECIPES - BIOS PICS
Venison stroganoff fox valley foo venison stroganoff fort food venison stroganoff fox valley foo
From mybios.me


VENISON STROGANOFF USING STEW MEAT - HOME COOKING ...
A couple friends are coming over for dinner later this week and I want to make venison stroganoff. It's in probably 1" cubes as "stew meat." The package is all from the hind quarter of the deer.
From chowhound.com


VENISON STROGANOFF RECIPE - FOOD REFERENCE VENISON RECIPES
VENISON STROGANOFF. The Bounty Of Central Florida by Valerie Hart. Yield: 6 Servings . INGREDIENTS • 2 pounds Venison tenderloin • 3 tablespoons unsalted butter • 2 large shallots, sliced very thin • 1 pound white mushrooms, sliced thin • 2 tablespoons tomato ketchup • 1 teaspoon dry mustard • 2 tablespoons all-purpose flour
From foodreference.com


VENISON STROGANOFF RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Venison Stroganoff Recipe - Food.com great www.food.com. 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.
From therecipes.info


VENISON STROGANOFF RECIPE (USING GROUND VENISON) - MIDWEST ...
Feb 15, 2021 - A twist on a classic beef stroganoff recipe using ground venison and quality craft beer. This dinner comes is delicious over egg noodles.
From pinterest.com


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