Venison Stroganoff

By the end of December, most of us have a freezer (or two) full of venison, and the pressure to use it begins to mount. And while people often think that preparing a proper game dish takes time and effort in the kitchen, this venison stroganoff recipe is here to demonstrate that you only need one pan and less than an hour for a scrumptious meal the whole family will enjoy. For this iteration, out of the countless ways of serving stroganoff, I use venison and egg noodles.


  • 1 venison backstrap (thawed)
  • 1 package egg noodles (12 ounces)
  • 8 ounces of sliced mushrooms (I use portobellos)
  • 1 diced large onion
  • 1 chopped large garlic clove (I use elephant garlic, so feel free to use 3-4 smaller sized cloves) 
  • 3 tablespoons butter
  • 4 cups beef broth (or venison broth if you’re an overachiever)
  • 4 tablespoons of olive oil
  • 3 tablespoons all-purpose flour
  • ¼ cup beer or red wine (for deglazing)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • ¾ cup sour cream
  • Shaved parmesan, salt and pepper to taste


  1. Place Dutch oven on stove and set to medium heat. Once at temp, pour olive oil into pan and place backstrap on pan until nice sear is formed (about 4 minutes). Once you have a nice brown and crispy sear, flip and do the same on the other side. Once second side is seared, remove backstrap and place to the side.
  2. In the same pan on medium heat, add butter, sliced mushrooms and diced onion. Cook until mushrooms and onions begin to caramelize, stirring occasionally.
  3. Once browned, drop temp to medium low, add in garlic and flour and stir for another minute.
  4. Once garlic and flour are integrated, pour beer or wine in pan and stir, loosening any of the browning from the pan into your mixture.
  5. Turn pan back to medium, add in beef broth, Worcestershire sauce, soy sauce and egg noodles. Cover and let simmer to cook egg noodles and reduce liquid, about 12 minutes.
  6. In the meantime, begin thinly slicing backstrap; the inside should still be red and rare.
  7. Once pasta is cooked and liquid has been reduced, turn pan to low, gently whisk in sour cream and stir in sliced venison. Cover pan until venison cooks to your liking (I put it in for another minute or so and to get venison just to a medium).
  8. Immediately plate and sprinkle parmesan cheese, salt and pepper to your liking.
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