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Venison Stroganoff

Posted by Peggy on March 12, 2010

Venison Stroganoff
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
  • Paprika


  1. 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.
  2. In a large, heavy- bottomed skillet, heat butter over medium high heat. Cooking in batches, brown beef, about 1 minute on each side.
  3. Remove meat with slotted spoon; reserve.
  4. Add blanched onions, garlic and a pinch of salt to pan and sauté, stirring.
  5. 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.
  6. 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.

Time: 40 minutes

Number of servings (yield): 6

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