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Posted by Peggy on March 12, 2010
Recipe: Venison Stroganoff
2 pounds venison steaks
4 tablespoons plus 1/4 cup all-purpose flour
3-4 Tablespoons unsalted butter
2 cups pearl onions, blanched in boiling water 1 minute, then peeled
1 tablespoon minced garlic
2 cups venison or beef stock
3 tablespoons madeira
2 tablespoons tomato paste
3 cups sliced mushrooms, wild or domestic
1 cup sour cream
3 tablespoons chopped dill, plus extra sprigs for garnish
Remove all fat and silver skin from steaks. Cut into thin strips. Lightly season with kosher salt and freshly ground pepper. Dredge strips in 2 tablespoons flour.
In a large, heavy- bottomed skillet, heat butter over medium high heat. Cooking in batches, brown beef, about 1 minute on each side.
Remove meat with slotted spoon; reserve.
Add blanched onions, garlic and a pinch of salt to pan and sauté, stirring.
Slowly whisk or stir in remaining 1/4 cup flour. (You may want to remove pan from stove when whisking in flour; if too hot, lumps could form.) Stir or whisk in stock, madeira and tomato paste.
Bring mixture to a boil, stirring continuously, then reduce heat to a simmer, stir in mushrooms, and cook until sauce is thickened, about 10 minutes. Return venison to pan. Stir in sour cream and dill and gently heat. Garnish with a dusting of paprika and dill sprigs.
Number of servings (yield):
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