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Venison Stroganoff

Venison Stroganoff

A simple version of the classic stroganoff recipe made with venison, as it should be.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 3 tablespoons butter separated
  • 1 lb venison sliced thin
  • ½ lb mixed mushrooms sliced (I like shitake or cremini)
  • 2 large shallots minced
  • 1 clove of garlic minced
  • ½ tablespoon paprika
  • ¼ cup beef or venison or red wine plus more if needed
  • 1 teaspoon black pepper
  • 1 cup sour cream
  • Chopped fresh parsley and/or dill for garnish


  1. Heat 2 tablespoon of butter in a large skillet over medium high heat.
  2. Season the venison with salt and pepper and add it to the hot pan. Cook it for 2 to 3 minutes or until it is medium rare, then remove it from the pan and set aside.
  3. Add the mushrooms to the pan and turn the heat up to high. Saute for 1 to 2 miuntes or until the mushrooms release their liquid and it has almost all evaporated.
  4. Add another tablespoon of butter to the pan and then add the shallots, garlic, and paprika and cook for 3 to 5 minutes scraping the browned bits from the bottom of the pan. The vegetables should be soft and browned.
  5. Add the broth or wine and reduce to medium high heat cooking until the liquid reduces to half.
  6. Remove from heat completely and add venison back to the pan.
  7. Stir in the sour cream until well combined. If the sauce is too thick add broth a tablespoon at a time until desired consistency is reached.
  8. Serve with fresh herbs for garnish.