Venison stroganoff is a rich, tender braised dish combining seasoned game meat with mushrooms, onions, and a sour cream–sherry gravy. The low-and-slow simmer ensures the venison becomes fork-tender while the creamy sauce absorbs deep savory flavors.
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Season venison with salt and pepper, refrigerate for 2 hours.
In a large skillet, saute onion and mushrooms in butter until tender.
Remove from skillet and set aside.
In the same skillet, brown venison, adding more butter if necessary.
Remove meat and stir in flour.
Gradually add broth, stirring constantly.
Stir in sherry, tomato paste and mustard to make a smooth gravy.
Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
Just before serving, stir in sour cream and heat until bubbly.
Serve over hot noodles, rice or potatoes.
Store covered in the refrigerator up to 3 days. Reheat gently over low heat; add sour cream only just before serving to prevent curdling.
Yes. Use beef chuck or sirloin strips and follow the same method; cooking time may be slightly shorter (15–20 minutes simmering).
Chilling allows salt and pepper to penetrate the meat and helps it cook more evenly during browning.
Substitute dry white wine, Worcestershire sauce (1 tablespoon), or omit entirely and add ½ teaspoon additional dry mustard for depth.
Simmer 20–30 minutes until the venison is tender and the gravy is smooth and slightly thickened. Taste and adjust seasoning before adding sour cream.
Yes. Prepare through step 8, cool completely, refrigerate up to 2 days. Reheat gently over low heat, then stir in sour cream just before serving to avoid curdling.
