Venison Stroganoff

I’m Always searching for new ways to prepare wild game meat and I often look to My good friend Hank Shaw for ideas etc. This is one of Hanks recipes that I reworked a bit to make it where (1) I could eat it (because I’m allergic to garlic) (2) fits the ingredients I can find (3) the way I like it. But if you want to try it the original way click on Hanks name to see the recipe as he had it.

Venison Stroganoff

Venison Stroganoff Ingredients:

  • 5 tablespoons butter
  • 1 1/2 pounds venison backstrap, in one piece free of all connective tissue
  • 1/4 white onion
  • 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
  • 1.5 cup sour cream, at room temperature
  • 1/4 cup Heavy cream
  • 3/4 cup coarse grated manchego cheese ( parmesan works too)
  • 1 Pound of Egg Noodles

How to prepare Venison Stroganoff with Egg Noodles

  • Salt the venison well and let it sit on the cutting board for 20-30 minutes Get 1 tablespoons butter in a large saute pan good and hot over medium-high heat. suate down the onions till they are almost brown and remove from the pan
  • Start your pot to boil the egg noodles
  • In same pan add 2 tables spoons more butter to the “onion butter”. Pat the venison dry and sear all sides well . Cook it until it’s rare to medium-rare. I took mine off when it reached 118 degrees then I moved it to a cutting board and let it rest with aluminum foil gently covering it .
  • Put your egg noodles to the boiling pot of water 7-9 mins cook time depends on the brand read the instructions
  • Next cook the mushrooms to the same pan and turn the heat to high. Once they give up their water 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 onions you removed and sauté everything for 3 to 5 minutes, stirring often.
  • Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, add 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 then salt to taste.
  • 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 add 1/4 cup of heavy cream to loosen up the mixture.
  • Add 3/4 of the manchego into the sauce mix and let melt into the mixture
  • Plate your noodles then the Stroganoff mixture some more manchego then garnish with dill
Coues deer back strap

venison recipes, stroganoff, deer meat