WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE
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
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"
SLOW COOKER VENISON STROGANOFF MEAL
This easy version of stroganoff is delicious!
Provided by Kristi Whittington
Categories Meat and Poultry Recipes Game Meats Venison
Time 4h30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
- Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
- Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.
Nutrition Facts : Calories 790.3 calories, Carbohydrate 87.7 g, Cholesterol 231 mg, Fat 23.5 g, Fiber 4 g, Protein 54.5 g, SaturatedFat 5.3 g, Sodium 1144.6 mg, Sugar 3.6 g
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
VENISON MEATBALL & WILD MUSHROOM STROGANOFF
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 19
Steps:
- Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
- Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
- Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.
Nutrition Facts : Calories 547 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.6 milligram of sodium
SLOW COOKER VENISON STROGANOFF
My hubby and I love stroganoff. He asked me to make it one day before he left to go hunting, but I wasn't going to have time. I decided to try it in the slow cooker and served it to my hubby and his hunting buddies. They loved it.
Provided by Angie Fuller
Categories Meat and Poultry Recipes Game Meats Venison
Time 9h
Yield 6
Number Of Ingredients 9
Steps:
- Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
- Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
- Set slow cooker on Low, and cook for 8 to 10 hours.
- Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 33.6 g, Cholesterol 113.1 mg, Fat 14.5 g, Fiber 5.9 g, Protein 36.3 g, SaturatedFat 6.5 g, Sodium 281.8 mg, Sugar 3.2 g
VENISON STEAKS WITH STROGANOFF SAUCE & SHOESTRING FRIES
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
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
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 (OR BEEF ) MUSHROOM STROGANOFF
Make and share this Venison (Or Beef ) Mushroom Stroganoff recipe from Food.com.
Provided by Sharon123
Categories Deer
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix flour, salt, lemon pepper, and celery seed in bowl.
- Add cubed meat and knead meat into flour mixture.
- Heat corn oil and one tbsp butter in a skillet over medium heat.
- Shake excess flour from meat and set pieces into heated oil; brown meat on each side.
- When meat is almost brown on remaining side, pour chopped onions over meat.
- Cover five minutes, then mix with a wooden spoon.
- Add one cup beef (or chicken) bouillon and soy sauce to meat.
- Simmer 15 minutes on low heat, stirring occasionally.
- Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.
- Allow the meat to simmer on low heat foran additional 30 to 35 minutes.
- Stir occasionally.
- Don't be in a hurry, as cooking time affects the tenderness of the meat.
- When done, the meat should be covered with a thick, brown gravy.
- Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.
- Heat to simmer.
- Add fresh, sliced mushrooms and simmer five minutes.
- Meanwhile, prepare egg noodles in a separate pan, following instructions on label.
- Add mushroom soup to steamed mushrooms.
- Simmer 5 minutes, then add sour cream; simmer another 5 minutes.
- Finally, fold the meat mixture into the mushroom mixture.
- Simmer an additional 5 minutes, stirring occasionally.
- Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.
- Enjoy!
- (Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).
Nutrition Facts : Calories 4369, Fat 328.6, SaturatedFat 131.9, Cholesterol 857.6, Sodium 2295.3, Carbohydrate 179, Fiber 8.8, Sugar 14.8, Protein 143.6
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
BEEF OR VENISON STROGANOFF
This was originally called "freezer stroganoff" on a recipe card, but it never makes it to the freezer! If you want to do OAMC with this, just stop before adding the milk and sour cream and freeze up to four months.
Provided by Kaarin
Categories Deer
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into 1/2 inch wide strips about 1 1/2 inches long.
- Saute mushrooms, onion and garlic in butter in a large skillet until tender, not brown. Remove from pan.
- Brown steak in the same pan.
- Mix the water, bouillon, salt, worcestershire and paprika; add to skillet and heat to boiling.
- Cover and simmer 5 minutes.
- Mix the water and flour until smooth. Stir into the skillet. Add the vegetables and cook 1 minute, stirring constantly.
- Add the milk and sour cream to the skillet and heat, stirring smooth. Do not boil.
- We serve over mashed potatoes or egg noodles.
Nutrition Facts : Calories 454, Fat 34.5, SaturatedFat 17.3, Cholesterol 114.5, Sodium 447.1, Carbohydrate 10.4, Fiber 0.8, Sugar 1.8, Protein 25.6
VENISON STROGANOFF
This recipe is a combination of my Mom's beef stroganoff and a recipe I found for venison stroganoff.
Provided by patklavon
Categories Deer
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the venison into strips or bite-sized pieces (your preference) and chop the onion (set the onion aside). Coat the venison in the flour and brown the venison in the pot with 2 tablespoons oil and the butter. Remove the venison from the pot and add in the remaining oil, the mushrooms and the chopped onion. Saute until soft. Add in the tomato paste, sour cream, beef broth and wine and stir to blend. Add the venison back to the pot, stir and simmer for about 5 minutes.
- Then, put the pot into the oven and bake at 375 degrees (fahrenheit) for about 1.5 hours. Remove and serve with the cooked egg noodles.
- Enjoy!
Nutrition Facts : Calories 562.1, Fat 35.4, SaturatedFat 16.3, Cholesterol 136.8, Sodium 520.8, Carbohydrate 34.4, Fiber 2.9, Sugar 5.5, Protein 26.6
VENISON WITH SHERRY-MUSHROOM SAUCE
I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.
Provided by Karen D.
Categories Meat and Poultry Recipes Game Meats Venison
Time 57m
Yield 3
Number Of Ingredients 11
Steps:
- Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
- Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
- Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g
VENISON STROGANOFF
This is another dish my mom made when I was a kid that I just had to get the recipe for. We have had it using deer, elk, and antelope depending on what we had on hand so it can be versatile. You can even use beef I am sure. It is very simple to make as well. Great for those days you don't have a lot of time!
Provided by CulinaryExplorer
Categories One Dish Meal
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut steaks into bite size pieces and brown in skillet. Drain.
- Cook meat in slow cooker w/ soup and gravy on low for 7-8 hours, or high for 3-4 hours.
- Cook noodles according to package. (near time meat will be done).
- Cook corn in small saucepan when others are almost done. drain.
- Combine noodles and corn into the meat and stir. drain.
- Serve and enjoy!
Nutrition Facts : Calories 530.9, Fat 11.4, SaturatedFat 3.2, Cholesterol 144.5, Sodium 1096.9, Carbohydrate 69.7, Fiber 4.2, Sugar 6, Protein 38.9
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