If you ask my kids about their favorite dish, at least one of them will yell, “stroganoff!”
For years, they didn’t like deer meat, but that was before I learned how to can it so that it tastes like beef.
Now I make this venison stroganoff with chunked deer meat every time—and no one even knows!
Tips for Making Venison Stroganoff
Venison certainly isn’t the only type of meat you can use in this recipe. Ground beef or stew meat would be wonderful as well!
Feel free to use any type of pasta you have on hand. Classic beef stroganoff is typically made with egg noodles, but we’ve also used penne pasta with success.
If you have the option to use fresh herbs from the garden, this venison stroganoff would be extra delicious garnished with fresh chopped parsley.
We are growing extra parsley in our garden this coming season for just this reason!
If you prefer video, there is a video tutorial at the bottom of this post. Enjoy!
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Easy Venison Stroganoff
This venison stroganoff is an easy pasta dish that comes together in just 20 minutes. The beef gravy with onion, garlic, and Worcestershire lends a delicious, savory flavor.
- Total Time: 5 minutes
Ingredients
- 1 pint of canned venison chunks (or 1 lb meat of choice, ground & browned)
- 1 onion, chopped
- 1 can of mushrooms, drained & chopped (or 1/4 cup dehydrated mushrooms)
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 1/2 cups beef broth
- 1 tablespoon Worcestershire
- 2 cups sour cream
- 4 cups pasta (rotini, egg noodles, or penne)
Instructions
- Boil water for your pasta with a pinch of salt. Once boiling, add pasta and cook until done (approx. 15 minutes).
- While pasta is cooking, sauté chopped onion and mushrooms in a tablespoon of butter until slightly browned. Pour into a separate bowl, and set aside.
- To make the gravy, melt the 1/4 cup of butter and flour, and cook until bubbly (just 1-2 minutes). Add the seasonings.
- Whisk in 2 1/2 cups of beef broth, and cook until the gravy thickens (approx. 5-10 minutes). Stir frequently to prevent burning.
- Once gravy thickens to your desired consistency, mix in the previously cooked onion and mushrooms. Add your cooked meat. Continue to cook for 5 minutes on low heat.
- At this point, your pasta should be done. Drain it, and add it back to the pot.
- Just before you are ready to combine your gravy and pasta, add 1 tablespoon of Worcestershire sauce to the gravy.
- Pour the gravy over the pasta. Mix in 2 cups of sour cream. Stir well & serve.
Notes
You can substitute the canned venison for ground beef or stew meat. If cooking with fresh meat, brown it and drain the grease before adding to your gravy.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
