THICK AND RICH VENISON STROGANOFF
A rich, creamy venison stroganoff. This recipe uses a roux to create a gravy that is thick and rich. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Provided by grncreek
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Place venison in a large bowl. Stir in red wine, 1 teaspoon salt, and black pepper. Marinate for 10 minutes. Remove the venison; reserve the remaining marinade.
- Heat olive oil in a large skillet over medium heat. Stir in venison; cook and stir until browned, 5 to 7 minutes. Transfer to a plate. Drain and discard any remaining grease. Melt 2 tablespoons butter in the same skillet. Add onion and 1 pinch salt; cook and stir until onion is soft, about 5 minutes. Add garlic; cook until onion is translucent, about 4 minutes. Transfer mixture to a plate with the venison.
- Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour; cook and stir until lightly browned, about 4 minutes. Slowly whisk in beef stock and water. Bring to a boil, stirring constantly. Reduce heat to medium-low. Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture. Cover and simmer, stirring every 20 minutes, until venison is tender, 1 to 2 hours.
- Stir cream of mushroom soup and cream cheese into the skillet about 5 minutes before serving. Season with salt and pepper.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 9.5 g, Cholesterol 120.3 mg, Fat 19 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 9.6 g, Sodium 741.5 mg, Sugar 2.2 g
VENISON STROGANOFF
Got a freezer full of venison? This creamy, earthy stroganoff skillet transforms lean ground venison into a delicious and unexpected dinner in about half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, melt butter over medium-high heat. Add venison; cook 5 to 7 minutes, stirring frequently, until browned. Using slotted spoon, transfer to medium bowl. Add mushrooms to skillet; cook 5 to 7 minutes, stirring frequently, until softened. Return venison to skillet.
- Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 13 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed. Stir in spinach; cook until wilted.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 9 g, TransFat 0 g
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.
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
HAMBURGER STROGANOFF, TURKEY, VENISON OR BEEF
Make and share this Hamburger Stroganoff, Turkey, Venison or Beef recipe from Food.com.
Provided by WJKing
Categories Deer
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, cook ground meat, onion& butter until meat is cooked& onion is tender.
- Stir in flour, salt, garlic salt, pepper& mushrooms.
- Cook 5 minutes, stirring constantly.
- Remove from heat.
- Stir in mushroom soup.
- Simmer for 10 minutes, uncovered.
- Stir in sour cream & heat thoroughly.
- Serve over hot, buttered noodles.
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VENISON STROGANOFF RECIPE - HOW TO MAKE VENISON …
From honest-food.net
4.9/5 (44)Total Time 35 minsCategory Main CourseCalories 806 per serving
- 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.
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- Heat oil for 1 minute in a medium size pot. Cook the ground venison until browned, about 4-6 minutes. Season with 1 teaspoon garlic salt and pepper. Stir occasionally.
- Add cream of mushroom and corn. Cook and stir, 2-3 minutes. Season with 1 teaspoon garlic salt and pepper.
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