This Ozark-Style Venison Stroganoff transforms tender venison cubes into a luxurious, comforting main course. By marinating the game meat first, you ensure it remains juicy and flavorful during the long simmer. The sauce is built on a base of canned tomato soup and mushrooms, creating a deep, savory profile that balances the earthiness of the venison. Finished with a swirl of sour cream just before serving, the dish achieves a velvety texture that pairs perfectly with rice or mashed potatoes. It’s an ideal weeknight dinner for families who enjoy robust, home-style flavors. This recipe is forgiving, easy to prepare, and delivers a satisfying meal that feels both rustic and refined.
Ozark-Style Venison Stroganoff
Description
This Ozark-Style Venison Stroganoff transforms tender venison cubes into a luxurious, comforting main course. By marinating the game meat first, you ensure it remains juicy and flavorful during the long simmer. The sauce is built on a base of canned tomato soup and mushrooms, creating a deep, savory profile that balances the earthiness of the venison. Finished with a swirl of sour cream just before serving, the dish achieves a velvety texture that pairs perfectly with rice or mashed potatoes. It&# 226;ÂÂs an ideal weeknight dinner for families who enjoy robust, home-style flavors. This recipe is forgiving, easy to prepare, and delivers a satisfying meal that feels both rustic and refined.Ingredients
Directions
-
Cut the venison into 1 1/2 inch cubes and place them in a bowl.
-
Pour your favorite marinade over the venison; marinate for several hours, turning occasionally.
-
Drain off the marinade from the venison.
-
Dredge the venison cubes in all-purpose flour.
-
Brown the floured venison in hot vegetable shortening in an iron skillet.
-
Drain the canned mushrooms, reserving the liquid.
-
Add the drained mushrooms, finely chopped onion, and pressed garlic clove to the skillet with the venison.
-
In a separate bowl, combine the cream of tomato soup, reserved mushroom liquid, hot sauce, Worcestershire sauce, and salt.
-
Stir the soup mixture into the venison and vegetable mixture in the skillet.
-
Simmer the mixture for 1 hour, stirring occasionally.
-
Stir in the sour cream just before serving; heat through gently but do not boil.
-
Serve hot over rice or mashed potatoes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 269.0kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 1.7g9%
- Cholesterol 139.6mg47%
- Sodium 103.9mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 51.1g103%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a fresher flavor, substitute the canned mushrooms with one-quarter pound of fresh mushrooms, sliced and sautéed in butter.
Ensure the venison is well-marinated to tenderize the meat and enhance flavor.
Do not boil the sauce after adding sour cream, as it may curdle.
Ingredients mentioned in the original directions but not listed in the main ingredient list: 1/4 c All-purpose flour, 1 cn Vegetable shortening, 6oz Mushrooms (canned), 1 Onion (finely chopped), 1 Garlic clove (pressed), 1 cn Cream of tomato soup, 1/4 ts Hot sauce, 1 tb Worcestershire sauce, 1/2 ts Salt, 1 1/2 c Sour cream.
