From-Scratch Venison Stroganoff

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.


Recipes · Meat and Poultry · Game Meats · Venison


Prep Time: 20 mins
Cook Time: 2 hrs 20 mins
Servings: 8
Total Time: 2 hrs 40 mins
Yield: 8 servings

Ingredients

Ingredients List

  • 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


Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.


Nutrition Facts (per serving)

Nutrition Facts
266 Calories
14g Fat
9g Carbs
26g Protein


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