Venison Stroganoff And Noodles

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2 lbs. ground venison, no fat added
3 tablespoons extra virgin olive oil
3 tablespoons butter
2 teaspoons salt
1/2 teaspoon freshly ground black peppercorns - to taste (Tellicherry)
1/2 teaspoon Wild Bill's Meat Rub
1/4 cup all-purpose flour
1/4 cup Dry Sherry or Red Wine of your choice
2 cups beef broth (Swanson)
1 can (10 3/4 oz.) Campbell's Golden Mushroom Soup
1 jar (4.5 oz.) sliced mushrooms
3 cloves of garlic, diced very fine
1 cup Vidalia onions, diced
16 oz. Sour Cream
12 oz. package Mueller's wide egg noodles cooked per manufacturer's instructions
Green onion for garnish (optional)
Parsley for garnish (optional)

In a large skillet over medium heat, add olive oil, butter, minced garlic, ground venison, mushrooms and onion.  Brown ground venison and cook until onion is translucent; about 5 to 7 minutes.  Stir in the flour mixing thoroughly and cook until flour is absorbed in the meat/onion mixture; cook about 5 minutes.  Deglaze skillet with Dry Sherry or Red Wine.  Add golden mushroom soup, 2 cups beef stock, salt, pepper, Wild Bill's Meat Rub, stir to combine and simmer for 5 to 10 minutes until mixture thickens.  Add sour cream, stirring to blend and simmer on low heat for 2 minutes.  Adjust seasonings as needed.  Serve while hot over egg noodles or your favorite pasta.

YIELD:  5 to 6 servings

Above ground venison stroganoff and noodles prepared on 08-06-14 and was off the chain good

Click on below thumbnail sequence pixs for a larger screen view.  I had a few senior citizens moments and left some ingredients out of the first pix and a few other sequence pixs not in order.  It happens sometimes......grin if you must!

I have a similar recipe for Stroganoff on my Wild Game recipe page using large cuts of venison hind quarter and slow cooking utilizing the ole crock pot.  This recipe is much easier to do and you are ready to serve a plate of this "beautimous" stuff up in around 30 minutes.

Web published on 08-06-14 by Bill aka Mickey Porter.

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