Dove Venison Stroganoff Recipes

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VENSION STROGANOFF WITH SPATZLE



Vension Stroganoff with Spatzle image

My version of venison stroganoff relies good, fresh mushrooms, shallots, a splash of Madeira wine, and both fresh dill and a rarer ingredient, dill pollen, which you can omit if you can't find it. As for the dairy, butter is the fat and sour cream is the sauce. Can you loosen it with some heavy cream? You bet. Sometimes I do, sometimes I don't. I did not in the photo.

Provided by Hank Shaw

Categories     Main Course

Time 35m

Number Of Ingredients 19

4 tablespoons butter
1 1/2 pounds venison backstrap, (in one piece)
2 large shallots, (minced)
2 garlic cloves, (minced)
1/4 pound sliced cremini or button mushrooms
1/4 pound sliced shiitake mushrooms
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh dill
1/4 cup Madeira wine or sherry
1 cup sour cream, at room temperature
Dill pollen to garnish ((optional))
Heavy cream, (optional (to loosen sauce))
2 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon black or white pepper
1 to 2 teaspoons salt
1 egg, (lightly beaten)
1/2 cup sour cream
Up to 3/4 cup heavy cream

Steps:

  • 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.
  • Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira is mostly gone, turn the heat down to low. Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.
  • Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. To serve, spread out over the spaetzle and top with any remaining dill and the dill pollen, if using.

Nutrition Facts : Calories 806 kcal, Carbohydrate 57 g, Protein 63 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 290 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

FROM-SCRATCH VENISON STROGANOFF



From-Scratch Venison Stroganoff image

A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or noodles.

Provided by cybes

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 2h40m

Yield 8

Number Of Ingredients 11

2 pounds cubed lean venison
3 tablespoons all-purpose flour
3 tablespoons canola oil
1 (8 ounce) package sliced mushrooms
1 onion, diced
1 (15 ounce) can tomato sauce
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
  • Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
  • Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.

Nutrition Facts : Calories 266 calories, Carbohydrate 9.2 g, Cholesterol 98.2 mg, Fat 13.9 g, Fiber 1.4 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 632.1 mg, Sugar 3.4 g

VENISON STROGANOFF



Venison Stroganoff image

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

1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

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

THICK AND RICH VENISON STROGANOFF



Thick and Rich Venison Stroganoff image

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

1 (2 pound) venison roast, cut into 1/2-inch-thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
1 pinch salt
3 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
¾ cup water
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
¼ teaspoon red pepper flakes, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 (3 ounce) package cream cheese, softened
salt and ground black pepper to taste

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

SLOW COOKER VENISON STROGANOFF



Slow Cooker Venison Stroganoff image

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

1 tablespoon canola oil
1 ½ pounds venison stew meat, cut into 1 inch cubes
1 bay leaf
1 small onion, thinly sliced
1 (8 ounce) jar sliced mushrooms, drained
2 (14 ounce) cans low-sodium beef broth
Salt and pepper to taste
½ (16 ounce) package whole wheat noodles
1 (8 ounce) container sour cream

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

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