How to Make From-Scratch Venison Stroganoff - A Step-by-Step Guide

If you're looking for a delicious and comforting dish that celebrates the flavors of fall, look no further than this From-Scratch Venison Stroganoff. This hearty and flavorful recipe is perfect for using up any leftover venison from hunting season or for a special dinner that will leave everyone at the table satisfied. With a rich and creamy sauce and tender strips of venison, this stroganoff is sure to become a new favorite in your household.

Making stroganoff from scratch may seem i...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 20 mins
  • Total Time: 2 hrs 40 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    266 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 98mg
    • Sodium: 632mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 26g
    • Vitamin C: 6mg
    • Calcium: 52mg
    • Iron: 5mg
    • Potassium: 526mg