This Russian inspired dish is not only delicious, but it's also easy to make. Venison is cooked in a creamy sauce in a slow cooker, then served over freshly cooked pasta or mash.
54 people made this
- 3 tablespoons olive oil
- 450g venison stewing meat, cubed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 tablespoon plain flour
- 250ml water
- 1 (295g) tin condensed cream of mushroom soup
- 450g pasta
MethodPrep:10min ›Cook:4hr20min ›Ready in:4hr30min
- Heat the olive oil in a large frying pan over medium-high heat. Toss the cubed venison with salt, pepper, garlic granules and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the frying pan and place into a slow cooker, leaving the remaining oil in the frying pan.
- Reduce the heat to medium-low and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover and cook on Low for 4 hours or until the venison is tender.
- Bring a large pot of lightly salted water to the boil. Add the egg noodles and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the pasta to serve.
Reviews & ratingsAverage global rating:(69)
Reviews in English (56)
Fantastic! Superb! And EXTREMELY EASY!My husband kept pestering me about making venison for him. I had less than a half hour to throw everything together before I needed to leave the house. I ran to the freezer, grabbed four sirloin steaks and popped in the micro for one minute to get the wrappings off. I placed the cut meat in a zip lock bag and literally poured in a "ton" of garlic pepper, garlic powder, a no-salt seasoning blend and a bit of sea salt. Browned in olive oil in two batches and into the slow cooker. I ran out of time and nixed the flour in the oil part. I had only one can of cream of mushroom soup and used that and added one can of cream of chicken soup (I know, sounds odd) filled each can half way and scraped the remaining soup into slow cooker.I turned it to high in error and left the house. Returning to the house, I intended to add sour cream in the last 20 minutes of cooking - only to find I almost added cottage cheese! Opened the sour cream this time and as I was pouring off the excess water I dropped the entire container into the sink full of dirty dishes.BOTTOM LINE - I SIMPLY CANNOT BELIEVE HOW EASY AND HOW FANTASTIC THIS TASTED. NOT A DROP LEFT AND I DIDN'T EVEN FOLLOW THE RECIPE.Another reviewer said their son wanted the same dinner the next night. I can certainly see why.With next year's deer, I will give this recipe along with some of my family's "extra" venison.It's a keeper!-09 Feb 2011
Holy pepper! Next time I make this I will scale back a bit on the pepper. I would also add some additional mushrooms, and maybe even some onion. Would also work with ground venision. Overall a good base to work with.-17 Dec 2008
Slow Cooker Venison Stroganoff
Seasoned venison roast is slow-cooked for hours to create venison stroganoff. There are no canned soups with this recipe, only a homemade delicious creamy sauce with tender venison served over egg noodles.
Stroganoff is a Russian dish typically prepared with beef. Stroganoff is prepared in various ways around the world, but the American version features a sour cream sauce and is served over noodles. Venison is a great substitute for beef in any beef dish and this venison stroganoff recipe is just as tasty served over potatoes.
- 1-2 pounds venison roast, sliced thin
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1 tablespoon cracked pepper
- 1 tablespoon smoked paprika
- 4 tablespoons flour
- 1 tablespoon butter
- 1.5 cups venison broth *sub beef broth is needed
- 1 teaspoon dried mustard
- 6 cloves garlic, minced
- 8 oz. sliced mushrooms
- 1/3 cup sour cream
- 1/3 cup red wine
- 1 medium yellow onion, sliced
- 2 springs rosemary
- Salt to taste
- Slice Venison steaks thin, about 1/4 inch thick
- In cast iron or dutch oven add butter bring to medium heat.
- While butter Is heating season venison with cracked pepper and smoked paprika
- Dredge each piece of meat in flour and add to butter, brown on each side, remove from skillet.
- In skillet add onions and cook 3 minutes, until soft. Add garlic, cook additional 2 minutes.
- Add meat back to skillet along with Worcestershire, red wine and rosemary, cook until wine has reduced and no longer smells like alcohol.
- Add broth, mustard and remaining pepper, salt and paprika. Bring to boil, reduce to simmer and cover until meat is tender.
- 5 minutes before serving fold in sour cream and mushrooms. Turn off heat and let sit covered for 5 minutes.
- Plate over fresh pasta or mash and enjoy.
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|Prep Time: 5 Minutes||Yield: Serves 6|
|Cook Time: 25 Minutes||Serving Size: 1.5 cups of noodles and 1/6 of the meat mixture|
|Total Time: 30 Minutes||Calories: 530|
- 1.5 lb of venison (backstrap is best)
- 7 Tbsp. of butter, for frying
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 12 oz. of mushrooms, sliced
- 1 cup of Swanson beef stock
- 1 cup of Daisy sour cream
- 12 oz. pack of No Yolks egg noodles
- Dash of salt and black pepper
- Dash of paprika (optional)
- Parsley (optional)
- Cut the venison backstrap (or whatever cut of meat you prefer) into strips of 1/2″ wide x 2″ long.
- Prepare egg noodles according to the package directions.
- Sauté onion and garlic in 3 Tbsp. of butter until tender. Then add 3 more Tbsp. of butter and sauté the mushrooms until done.
- Add salt and pepper, place in a bowl, and set aside for later.
- Lightly flour the venison strips. Add another Tbsp. of butter to the pan and fry the venison on medium-high until browned.
- Add the beef stock and cook down for about 3-5 minutes.
- Add the onion, garlic, and mushroom mixture back to the pan and mix. Then add the sour cream and gently mix.
- Heat for a couple of minutes and then serve over the noodles. If you wish, you can top it with a dash of paprika and a sprinkle of parsley.
If the mixture is too thick, sparingly add more broth until you reach the thickness you desire. If it’s too thin, keep heating until it’s right. This goes great with a salad or some steamed veggies, but of course, I had to make a batch of big fat cat head biscuits too.
Watch and Follow…
The good, the bad, and the delicious…
- Venison Stroganoff is loaded with protein and has a good amount of fiber, vitamin a, and potassium.
- It is also high in fat and sodium.
See my tips below for making this a more diet-friendly recipe.
Venison Stroganoff Nutrition Facts
|Yields: 6 servings||Serving Size: 1.5 cups of noodles and 1/6 of the meat mixture|
|Calories 530||Calories from fat: 41|
|% Daily Value*|
|Total Fat 24 g||36%|
|Saturated Fat 13 g||65%|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 61 mg||20%|
|Sodium 867 mg||36%|
|Potassium 452 mg||13%|
|Total Carbohydrates 33 g||11%|
|Dietary Fiber 5 g||21%|
|Sugars 13 g|
|Protein 43 g||87%|
|Vitamin A 13%||Vitamin C 1%|
|Calcium 3%||Iron 0%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To help lower the fat use a butter alternative or use a lot less butter. I have a copper pan so I don’t have to use much butter at all. Also, use a low-fat beef broth and use Daisy light sour cream instead of the regular sour cream.
- To help lower the sodium use a salt alternative for the added salt in the recipe or leave it out. Also, use a low sodium broth.
- Whatever changes you make to your Venison Stroganoff, you can recalculate the nutrition facts at myfitnesspal.com
About 40 minutes. Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives toss until butter is melted.
Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.
Venison Stroganoff – Low Carb, Keto, GF
Venison Stroganoff is my idea of the perfect comfort food! Hearty, stick to your ribs, full of amazing flavor, comfort food. This version uses venison instead of the usual beef but still has all of the amazing flavors of a traditional stroganoff! Perfectly low carb, keto friendly and gluten free…served over a bed of mashed turnips…absolute HEAVEN!
Growing up, the best part of my birthday was I always got to pick what meal I wanted for dinner and year after year I always chose the same thing…stroganoff. My Grandpas birthday was the day after mine and often we celebrated together and stroganoff was one of his favorites…WIN WIN! The rich, savory combination of beef and mushrooms…a little tang from the wine and that sour cream sauce…LORD! In our house it was always served over egg noodles, but the traditional Russian version is usually served over potatoes, which is my favorite way to enjoy it…it must be the Polish in me! So to keep the carbs on the low side I chose to pair this venison stroganoff with my creamy, dreamy mashed turnips! You could also serve it on a bed of buttered cauliflower rice or even try some fathead or zucchini noodles!
The magic of the deep beefy, savory flavor of stroganoff is all in the browning of the meat and the mushrooms. That golden crust on the outside of the meat and the mushrooms give amazing rich flavor to the sauce! Paprika lends great flavor and color to this sauce and is popular in Eastern European dishes. Paprika can range in flavor from mild and sweet to spicy hot! In this venison stroganoff I use a mild sweet paprika. Make sure to use good quality spice for the best result! Check out Fiesta Brand Spices here! There’re spices are a staple in my kitchen, are always fresh, affordable and have amazing quality!
I’ve seen several different versions of stroganoff and many of them use premium cuts of beef like a filet. Since I’m using venison, I chose to use stew meat that’s typically cut from the hams and other tougher areas. First of all, venison is super lean, so using a tenderloin or loin tends to dry out too much when cooked fully in the sauce….save those yummy cuts for pan searing or grilling! I love to use the stew meat because it tends to have a little more fat and these little morsels get tender as they simmer in the sauce as opposed to drying out. Even in my beef version, I love using stew meat, it just has great flavor…so if you don’t have venison you can sub beef or even pork, it will still be amazing!
Venison Stroganoff is a hearty, comforting, low carb, keto friendly meal that the whole family will love! Tender, flavorful venison slow simmered in a savory mushroom and finished with sour cream and a little cream cheese for extra creaminess and tang…this dish is a winner! Cowboy and kid approved!
|Prep Time: 5 Minutes||Yield: 6 Slices|
|Cook Time: 32 Minutes||Serving Size: 1 Slice|
|Total Time: 37 Minutes||Calories Per Serving: 337|
- 1 lb venison sausage
- 1 onion
- 8 slices of mozzarella cheese
- 1 Pillsbury Pizza Dough (thin crust)
- 1 Tbsp. butter
- 1/2 tsp. oregano
- 1/2 tsp. basil
- Marinara Sauce, optional
- Preheat oven to 375 F degrees.
- Chop the onion and in frying pan start to brown the venison sausage and then add in the onion and cook until done, which should only be about 7 minutes.
- Drain the excess grease if needed.
- Press the pizza dough into a large cookie sheet and layer the mozzarella cheese on top of the dough.
- Then in the center of the dough pour the sausage and onions a few inches wide and in a straight line.
- Roll the dough over the top of the sausage from one side and then pull the dough from the other side, overlapping the dough.
- Then crimp the dough seams together and brush the top and sides with butter and sprinkle with oregano and basil.
- Bake for 25 minutes or until the crust is golden brown. Then let it rest and slice into six pieces.
Some like to make small 1 inch slits in the top of the crust once it’s rolled and crimped together. This allows the steam to escape as it bakes and helps the dough bake thoroughly. Most of the time, I have no idea why, but I forget to do this. If you have a lot of veggies in your stromboli I highly recommend you do not skip this step because your dough might end up soggy. Just cut about 6 slits in the top and that should do the trick.
I like to make my homemade marinara sauce with Venison Stromboli. It’s so good to dip the stromboli into. You can get the recipe for the marinara sauce from our Venison Meatball Subs recipe. This also goes well with a salad or some steamed veggies.
I think something might be wrong with you if this doesn’t make you hungry…
Venison is a meat I grew up eating which harnesses a unique field to table flavor. It also carries a heaping dose of nostalgia. My dad used to take me ice fishing when I was young with my brother and sister. We would play endless rounds of card games like Kingman’s Corner and Crazy 8’s and eat endless amounts of Snickers candy bars and venison hot sticks. Then, in a sugar crazed frenzy further fueled by soda pop, we’d take off out onto the ice and skate around in a sad attempt at hockey. Venison stroganoff is one of my favorite venison recipes. This is my take on a creamy comfort dish that reminds me of many winters at home as a kid.
After meeting my father for the first time, my husband fell in love with the annual deer hunting adventure and spends a long weekend each year hanging out with the guys in the woods dangling from trees in freezing temps and walking through marsh and bramble in pursuit of deer (sounds like a GREAT time doesn’t it?? ha!). Some years are more prosperous than others and this year his efforts were rewarded with a nice stash of venison in our freezer. Venison stroganoff is a simple Hungarian style dish that easily blends the unique flavor of this lean game meat into a sauce perfect for ladling over pasta or smashed potatoes. You can also use beef in this recipe but if you have access to venison, give it a shot as this venison stroganoff will rock your socks off!!
Creamy venison stew
- 4 oz. 110 g butter, room-temperature
- 1 tsp 1 tsp paprika powder
- salt and ground black pepper
- 1¾ lbs 800 g venison or venison or chuck roast cut into 1" (2.5 cm) pieces
- ¼ cup 60 ml olive oil
- 1 (2¼ oz.) 1 (60 g) carrot, sliced carrots, sliced
- 1 (4 oz.) 1 (110 g) yellow onion , chopped yellow onions , chopped
- 1 1 garlic clove, minced garlic cloves, minced
- 1 tbsp 1 tbsp tamari soy sauce
- 1 cup 240 ml heavy whipping cream
- ½ cup 120 ml water
- 1 tbsp 1 tbsp dried rosemary
- 1 tsp 1 tsp paprika powder
- 3 3 dried juniper berries
- 1 1 &frasl3 lbs 600 g celery root , peeled and cubed
- 2 tbsp 2 tbsp butter
- salt and ground black pepper
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Instructions are for 6 servings. Please modify as needed.
Recommended special equipment
Like most stews, this recipe works well in a slow-cooker. Follow it as written, up until step 6 at that point, put everything in your slow cooker except the celery root and cook on high for 4 hours or low for 6-8 hours. Fry and add the celery root toward the end of the cooking time, as directed in the last step.
As I like my noodles swimming in sauce, I doubled the sauce recipe. After making the sauce, I tasted it before adding the beef & sour cream to see if any seasoning adjustments were needed for my taste . added some onion powder and garlic powder, fresh ground black pepper, & salted to taste. Then I added the beef. I also added more sour cream then the recipe called for, for the doubled sauce, I added 1 cup instead of 2/3 cup then folded it in with the beef and sauce. Any recipe is a general guideline, what it tastes like when it gets served is on the person that prepares it.
It's lives there food real good
I made this and followed the recipe to the last sentence. It was awful. No flavor with a bland taste.
Make this at least once month. Easy and Great tasting! But I use the original recipes soup, which was Golden Mushroom Soup. Somtimes I will add fresh mushrooms.