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You are here: Home / Recipes / Venison Stroganoff

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Venison Stroganoff

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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
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Venison Stroganoff

Print Recipe

Creamy, decadent venison stroganoff 

  • Author: Rocky Mountain Woman

Ingredients

Scale

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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