Venison Stroganoff

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Venison Stroganoff

Postby dmcianfa » Thu Oct 16, 2008 8:38 am

I've had this at a camp when I was young, but can't remember where or who to get it from.  Shouldn't be too hard, but does someone have a recipe for this thats nicely done as far as thick and creamy thats proven to be a winner.  I'm curious to see how many different versions are out there and who may have the best, which I can later use for a camp feed this gun season![&:]
"I enjoy and become completely immersed in the challenge and the increased opportunity to become for a time a part of nature. Deer hunting is a classical exercise in freedom. It�s a return to fundamentals that I distinctly feel are basic and right"-F.B.

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RE: Venison Stroganoff

Postby ladyhuntress » Mon Nov 10, 2008 9:17 am

Hi. Here are 2 that are popular with most everyone we know.
  Ground venison stroganoff
 2 lbs. ground venison
 2 onions,chopped
  2 small cans or one large can mushrooms
 2 teaspoons salt
 qtr tsp. black pepper
 2 cups hot water
 6 cubes beef boullion
 4 tablespoons tomato paste
 1 1/2 cups cold water
  4 tablespoons flour OR 2 tablespoons cornstarch
Heat a large skillet over med-high heat, add venison, onions, garlic and mushrooms. season with salt and pepper, saute until onions are golden brown.
Stir 2 cups hot water, boullion cubes, and tomato paste in to meat mixture. Stir together cold water and flour OR cornstarch, stir into pan.Reduce heat to low and simmer for about an hour, serve over hot buttered noodles.
 Straganof recipe #2
1-2 lbs venison
 1 can codensed cream of mushroom soup
 1 soup can water
 1 med bell pepper chopped
 1 tsp texas pete hot sauce
 1 cup shortening
 1 tbsp. shortening
 1 large onion, chopped
 flour to coat meat
 salt and pepper
Cut venison in to bite sized chunks, salt and pepper to taste, roll in flour to coat. Heat shortening to hot, fry venison quickly, remove from pan.Add bell pepper and onions, cook until tender. Drain off shortening, and return veison to pan. Add remaining ingrediants to pan, stir to mix thoroughly, cover with lid and simmer for 1-2 hours. *** a personal favorite to get a really creamy result, is to subtitute the can of water for half a can of sour cream and half the can of milk, or heavy cream!
  Both of these recipes have great feedback to us, our kids like the first one better, but is because one is lactose intolerant 

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RE: Venison Stroganoff

Postby hunter480 » Mon Nov 10, 2008 11:55 am

Those sound great. Both!
Thanks for the recipes, keep `em comin` and welcome to the forum.

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RE: Venison Stroganoff

Postby Sailfish » Wed Nov 12, 2008 6:12 am

Sounds yummy!!
"Go as far as you can see; when you get there, you'll be able to see farther."

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RE: Venison Stroganoff

Postby rweyman » Thu Jan 29, 2009 8:37 am

Great recipes ladyhuntress. I made #1 last night, but I subsituted a can of mushroom soup for the tomato paste, just a preference, and it was very good. Thanks again for the recipes

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Re: Venison Stroganoff

Postby want2hunt » Sun Dec 18, 2011 8:34 pm

I tried the 2nd one tonight and it was very good, thanks for sharing!

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