I love cooking with wild game meat. It lends itself to all sorts of unique recipes, from gourmet, global dishes to good old comfort food, game is as versatile as it is flavorful. The most amount of work that goes into preparing it is the hunt for the meat. But the good news is you can use any sort of big game in this recipe. In the past, I've made it with antelope, sheep, and elk.
Typically, I don't follow any one recipe and just go by feel and I would encourage you to do the same. You can always tweak the recipe to adapt it to your own tastes, so give it a whirl and feel free to spice it up!
Ingredients for Four Servings of Venison Stroganoff
- 1 lb venison (or other wild game) cut into small cubes
- 1 large red onion, chopped
- 2 cups sliced mushrooms
- 1-2 tbsp minced garlic (determined by your own preference…I love a TON of garlic)
- 16 oz sour cream (light or regular both work fine)
- ½ cup red wine
- 1 pkg wide egg noodles
- 1 green onion, chopped
- Olive oil and butter
- Salt, pepper, and paprika to taste
- Red pepper flakes (optional)
From Forest to Frying Pan
- Heat oil in skillet. Lightly brown onions and mushrooms. Set aside when done.
- Melt butter in a separate skillet. Brown meat to your preference. Add garlic to the pan when nearly done to brown it as well.
- While meat is cooking, bring a pot of water to boil. Add egg noodles and cook until tender. Remove and drain water from the noodles. Set aside.
- Add onion and mushrooms to meat and stir over medium heat. Add sour cream. Stir constantly until warm and slightly thickened.
- Add wine and continue stirring. Season with salt, pepper, paprika, and red pepper flakes to your personal preference.
- Serve stroganoff over a bed of egg noodles. Sprinkle chopped green onion over top.
This dish has a nice robust flavor and can be spiced up considerably if you wish. It is also a great way to use up some of your gamier-tasting meats. It’s fantastic comfort food and can easily be improvised to feed more!
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