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Ground Venison Stroganoff Recipe
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Ground Venison Stroganoff

This Ground Venison Stroganoff is a sophisticated, protein-packed take on the classic comfort dish. By replacing beef with lean ground venison, this recipe achieves a deep, earthy flavor that pairs perfectly with tender cremini mushrooms and a rich, velvety sour cream sauce. Served over wide egg noodles, this meal is a fantastic way to enjoy wild game in a quick, elegant, and satisfying weeknight dinner that the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Modern Comfort
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb Ground Venison
  • 8 oz Cremini Mushrooms, sliced thin
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1.5 cups Low-sodium Beef Broth
  • 1 cup Full-fat Sour Cream
  • 12 oz Wide Egg Noodles
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp All-purpose Flour
  • Salt and Black Pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

  1. Bring a large pot of salted water to a boil and cook egg noodles according to package directions; drain and toss with a little butter.
  2. Heat olive oil in a large skillet over medium-high heat and brown the ground venison until fully cooked, then remove and set aside.
  3. In the same skillet, sauté onions until translucent, then add mushrooms and cook until they have released their moisture.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for two minutes to cook out the raw flour taste.
  6. Slowly pour in the beef broth, whisking constantly to create a smooth sauce, and simmer until slightly thickened.
  7. Return the cooked venison to the skillet and stir to incorporate.
  8. Reduce heat to low and stir in the sour cream until the sauce is creamy and heated through, ensuring not to let it boil.
  9. Season with salt and pepper to taste, then serve immediately over the prepared egg noodles.

Notes

Ensure you use full-fat sour cream to prevent the sauce from breaking or curdling. If you find the sauce too thick, add an extra splash of beef broth. You can substitute ground venison with high-quality lean ground beef if game meat is not available.