Venison Stroganoff

Venison Stroganoff

By Sportman's Table Chef Published: July 26, 2013

• Yield: 6 Servings
• Prep: 20 mins
• Cook: 30 mins
• Ready In: 1 hr 40 mins

Classic, heart warming stroganoff made with venison.

Ingredients

• 1 1/2 lbs. venison tenderloin or top loin cut in strips 1/2 in. thick and 1 1/2 in. long
• 2 tbs. butter
• 1 1/2 cups beef broth
• 2 tbs. ketchup
• 1/2 tsp. ground mustard
• 1 tsp. salt
• 1 clove garlic finely chopped
• 3 cups sliced mushrooms
• 1 medium onion chopped (1/2 cup)
• 3 tbs. flour
• 1 can cream of mushroom soup
• 1 cup sour cream or plain yogurt
• hot cooked noodles or rice optional

Instructions

1. Cut venison across grain into about 1/2 in thick x 1 in. strips. Melt butter in 10 in. skillet over medium-high heat. Cook venison in butter, stirring occasionally, until brown. Reserve 1/3 cup of broth. Stir in remaining broth, ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer about 10 min. or until venison is tender. Stir in mushrooms and onion. Cover and simmer about 5 min. or until onion is tender. Shake reserved broth and flour in tightly covered container, gradually stir into venison mixture. Heat to boiling stirring constantly. Boil and stir 1 min. reduce heat to low. Stir in sour cream; heat until hot. Serve over egg noodles or rice.
   

• Course: Entrée