deer meat stroganoff recipe

Written ByJenny Smyth Posted on
deer meat stroganoff recipe
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The Best deer meat stroganoff recipe

I’ve been making deer meat stroganoff for my family for years, and it’s always a hit. This recipe is a classic dish that originated in Russia, where it was known as ‘beef stroganoff.’ However, I like to substitute the beef with venison, which adds a rich flavor and tender texture to the dish.

The original recipe calls for sautéing the meat in butter and then serving it over egg noodles, but I prefer to use a combination of egg noodles and rice to make it more substantial. My kids love this recipe because it’s easy to make and always satisfies their appetite. In fact, my son has been known to request this dish for his birthday dinner every year!

The best part about deer meat stroganoff is that it’s incredibly versatile – I can serve it for a weeknight dinner or for special occasions like holidays or company gatherings. And the best part? It’s surprisingly healthy, considering how rich and satisfying it tastes.

The key to making this dish truly special is to use high-quality ingredients and to take the time to properly brown the meat before adding the sauce. I like to use a combination of beef broth and red wine to give the sauce a deep, rich flavor that complements the venison perfectly. When I serve deer meat stroganoff at family gatherings, everyone raves about it – even my picky eaters!

It’s a true comfort food that never fails to hit the spot.

Deer Meat Stroganoff

Deer Meat Stroganoff

4.9 from 777 votes

A hearty and flavorful stroganoff made with tender deer meat, mushrooms, and a creamy sour cream sauce. This dish is perfect for a comforting dinner and pairs wonderfully with egg noodles or rice.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stroganoff

1 lb deer meat, cut into thin strips
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, thinly sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 cup sour cream
2 tbsp chopped fresh parsley

For Serving

12 oz egg noodles, cooked according to package directions

👨‍🍳Directions

1In a mixing bowl, combine the flour, salt, and black pepper.
2Add the deer meat strips and toss until evenly coated.
3Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the meat in a single layer.
4Cook for 3 to 4 minutes, turning once, until browned on all sides but not fully cooked through.
5Remove the meat with a slotted spoon and set aside.
6In the same skillet, add the sliced onion and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
7Add the mushrooms and garlic, and continue cooking for 5 to 6 minutes, until the mushrooms have released their liquid and started to brown.
8The mixture should look dry and aromatic.
9Pour the beef broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom.
10Stir in the Worcestershire sauce and Dijon mustard, then return the deer meat to the pan.
11Reduce the heat to low and let it simmer gently for 10 minutes, allowing the flavors to meld and the meat to become tender.
12Remove the skillet from the heat and stir in the sour cream until fully incorporated and the sauce is smooth and creamy.
13Taste and adjust seasoning with additional salt and pepper if needed.
14The sauce should be thick enough to coat the back of a spoon.
15Serve immediately over hot cooked egg noodles, garnished with chopped fresh parsley.

🔧Equipment

Large skillet or frying pan
Mixing bowl
Cutting board
Knife
Measuring cups and spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a richer flavor, you can substitute half of the beef broth with red wine. If the sauce is too thick, thin it with a little more broth. Deer meat is lean, so be careful not to overcook it to keep it tender.

Watch Video Of How Deer Meat Stroganoff Works

This deer meat stroganoff recipe is a staple in our household because it’s easy to make, delicious, and perfect for any occasion. Whether you’re serving it at a weeknight dinner or a holiday gathering, this dish never fails to impress.

To store any leftovers, let them cool completely before refrigerating them within 2 hours. You can reheat them in the microwave or on the stovetop with some additional broth if needed.

❓ Frequently Asked Questions About Deer Meat Stroganoff

Q: What type of deer meat should I use for this recipe?

The best type of deer meat to use for this recipe is tenderloin or backstraps, as they are leaner and more flavorful than other cuts.

Q: Can I make this recipe in advance?

Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Q: How do I ensure that my venison is cooked through?

Make sure that your venison reaches an internal temperature of at least 145°F (63°C) before serving.

Q: Can I substitute other types of meat in this recipe?

While you can substitute other types of meat in this recipe, venison is by far the most traditional and flavorful choice.

Q: How do I prevent the sauce from becoming too thick?

Add a little bit of beef broth or water as needed to thin out the sauce if it becomes too thick.

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