Venison Stroganoff
Serves 4
Ingredients
To Sear Venison
- 2 tbsp butter
- 2 tbsp olive oil
- 1½ lbs venison, thinly sliced
- kosher salt
- black pepper
- 1 tsp garlic powder
- 2 tbsp all-purpose flour
For Stroganoff
- ½ cup red wine
- 1 large onion, sliced
- 8 oz baby bella mushrooms, sliced
- 1-2 tbsp all-purpose flour
- 2 cups beef stock
- 10 oz low-sodium cream of mushroom soup
- 1-2 tsp Herbes de Provence (or herbs of choice)
- 1 tbsp Worcestershire sauce
- 1 tsp crushed red pepper flakes
- ½ cup crème fraîche
To Serve
- egg noodles (cooked according to package directions)
- chopped parsley
How-to
- Season venison with salt, pepper and garlic powder on all sides. Sprinkle lightly with 2 tbsp flour
- In a deep skillet over medium-high, melt the butter and heat the olive oil
- Sear both sides of the venison until golden, about 1-2 minutes per side
- Remove the venison from the pan and deglaze with the red wine. Let simmer 30-60 seconds
- Add onions and mushrooms and sauté in the red wine until soft, about 2-5 minutes
- Sprinkle with 1-2 tbsp flour and stir well
- Add the venison back to the pan and add the beef stock and mushroom soup
- Season with Herbes de Provence, salt, pepper, Worcestershire, and crushed red pepper
- Reduce heat to medium-low and simmer 30 minutes
- Just before serving, remove from heat & stir in the crѐme fraîche
- Re-season to taste and serve over egg noodles cooked according to package directions. Garnish with parsley if desired