Venison Stroganoff

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This isn't your mom's Tuesday night stroganoff. What ever did she put in there? Just kidding. I'm sure mom's cooking was always very good. :-)

But we can tell you one thing. If you're expecting regular ol' stroganoff, you're in for a surprise. We'd say this recipe is a little lighter than the traditional stuff, holding back all that cream. Actually, it's meat, meat, more meat and... mushrooms! And onions, and other simple ingredients you can find in your pantry. Ok, that was like five things. 

And case if you're wondering, "beef stroganoff" originated from Russia. Kudos on the cool name. "Beef wheatley" or "beef nguyen" just doesn't sound as awesome...

Servings: 4 plus
Cook time: 30 minutes
- 1 tbs. olive oil
- 3 1/2 tbs. salted butter
- 1 onion, sliced
- 2 cloves of garlic, minced
- 3 1/2 cups of button mushrooms, sliced
- 2 lbs. venison, cut into strips
- 2 tbs. fresh chopped parsley, or  1 tbs. dry parsley
- 1 cup heavy cream
- salt and pepper to taste
- 1 tsp. lemon juice
- 1 package of egg noodles

1. Remove all silver skin and fat from the venison. We find that using a sharp filet knife works best.

Obviously, the most tender meat is the tenderloin, but we used whatever we had on hand, which was roast.

2. Cut venison into equal sized strips. Dry them with a paper towel. Lightly salt and pepper. Set aside.

3. Slice onion, like so. The easiest way to do this is to cup off an end. Lay it on the cutting board, and cut down on it like a pizza pie, into 8ths. Then separate the layers. You can cut the outside layers in half if they're too big. Slice mushrooms. We bought pre-sliced.

4. Bring a pot of water to boil for the noodles. Follow instructions on noodle packaging. Drain and set aside. 

5. Over medium heat, heat up oil and half of the butter in a large cast iron skillet. Or any large skillet you have. Add the onions and cook until they turn translucent. Add minced garlic, and cook for 30 seconds or until barely golden. Stir often. 

6. Add mushrooms, and cook until they begin to soften. About 2-3 minutes. Salt and pepper to taste. Then, transfer them into a bowl and set aside. 

7. Heat the rest of the butter in the same skillet. Once it starts to foam, add the venison strips. Lay them down in a single layer. Cook for 30 seconds on each side.

* The venison should NOT be cooked all the way through. You want it a little pink inside. Overdone venison tastes nasty, as I'm sure most of you know. 

8. Immediately stir in the onions and mushroom back into the skillet...

The parsley...

9. Add the cream and lemon juice... cook for additional 1 minute. Salt and pepper to taste. You're done!

Top over egg noodles. Enjoy! 

Please leave us comments to let us know what we should do better, or to just let us know what you liked. Thanks!

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  1. Love the step by step pictures! the stroganoff looks divine!

  2. Thanks for the kind words. Check back every week for a new recipe! :-)

  3. Add some minced garlic and a tab bit of sesame oil to the venison before you cook it. The flavor gets sealed in and is awesome. Dang it, now I want to eat again...

  4. giving it a whirl tonight w/ Mr Quackenbush's suggestion. The venny is in the fridge with salt, pepper and 3 cloves of minced garlic. I'll let you know how it turns out.

  5. The sauce wasn't very thick, not much "stick" factor. Other than that it is quick, easy and tasty.

    1. Thanks for trying it, Michael! No, the sauce isn't very thick. It's supposed to be a lighter kind of stroganoff. Glad you thought it was tasty!


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