Wild Game Recipes to Die For: Venison Stroganoff


Wild Game Recipes to Die For: Venison Stroganoff

3 pounds venison (cut in 1/2-inch cubes or strips)

6 tablespoons butter

2 cups sliced mushrooms (wild ones preferred)

2 cloves minced fresh garlic

2 cups diced Vidalia onions

1 cup red wine

1 pint sour cream

1 can beef consume’

Lawry’s Seasoned Salt

Meat tenderizer



Sprinkle tenderizer, Lawry’s salt, and pepper liberally on venison, then “dust” the meat cubes in flour. Melt butter in a large, deep skillet, and sauté the vegetables and garlic until they’re “soft.” Add the “dusted” venison cubes and brown.

Venison Stir Fry

Reduce heat and remove meat and vegetables from the skillet. Add wine and beef consume’ to the pan and stir, then add sour cream, mixing constantly until all three are thoroughly combined. It’s important to add the sour cream last, when the pan is cool, so it won’t curdle. Add meat and vegetables again, cover and cook slowly for 1 to 2 hours.

venison strog & stir fry 019 (2)

Serving over noodles is most common, but it’s great served on wild rice or mashed potatoes with a chilled glass of Merlot.


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Bob McNally is currently a writer for AllOutdoor who has chosen not to write a short bio at this time.

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