Creamy, decadent stroganoff is one of my favorite ways to eat venison. I like to make it with the backstraps, but any of the more tender cuts will work.
Venison Stroganoff
Creamy, decadent venison stroganoff
Ingredients
1 lb of mushrooms, cleaned and sliced
1 1/2 lbs of venison, sliced into thin slices
3 T unsalted butter
2/3 C chopped onion
Salt and pepper to taste
3 C heavy cream
1/3 C Creme fraiche or sour cream
2 T chopped parsley
Noodles to serve
Instructions
Saute venison in a large skillet in 1 T butter over medium heat for about 5 minutes or until cooked through
Remove from pan and set aside
Add additional two tablespoons of butter to pan and saute mushrooms and onions until they soften, about 10 or 15 minutes
Add cream and reserved venison back to pan and simmer on low until the cream reduces by about a third
Add creme fraiche or sour cream and let heat a minute or two more
Add parsley and serve over noodles
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