Venison Stroganoff (Video Included)
Description
This classic dish gets a venison variation - egg noodles, sour cream, mushroom soup, onion and browned venison all stirred into a creamy concoction.
Ingredients
Methods/steps
Cut the venison into approximate three inch strips or chunks; be sure to remove all of the fat and connective tissue off of the meat. Mix flour, garlic powder, and onion powder in a bowl, this will help form the sauce. Dredge the cut meat into this mixture, making sure to create a thick coating on its entire surface.
Using a large saucepan or electric skillet, heat extra virgin olive oil until it is almost sizzling. Once the meat is fully coated, brown it in the pan for approximately three minutes, or until fully browned. After all of the venison is browned, add the rest of the coating mixture to the pan. Mix in chopped onions and garlic, water and two cans of beef broth. Placing the lid on the pan, allow the food to simmer for approximately one hour. Add 16 oz of sliced onions and simmer until they are tender, approximately 5 minutes. Finally stir in 8 oz of sour cream and cooked noodles, allowing them to sit a couple of minutes for them to fully set. Serve over cooked noodles or rice.
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Scott Leysath
Scott Leysath, better known as “The Sporting Chef”, is one of America’s leading authorities on fish and game preparation. His pursuit of culinary excellence began over 30 years ago when he started his career in the restaurant business. To find out more about Scott Leysath, where to catch his TV show and to get more fish and game recipes, check out HuntFishCook.
