Venison Steaks With Stroganoff Sauce Shoestring Fries Recipes

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

Ingredients

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

Ingredients

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

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