This post contains affiliate links. Please read our disclosure policy.
Ground venison stroganoff is a delicious version of the classic stroganoff recipe made with a rich garlic cream sauce.
It’s starting to feel like winter here! The days are shorter, and the temps are quite a bit cooler. But we have been craving this venison stroganoff all year, and it is finally time to serve it up.
While I usually make my stroganoff with steak, like my elk steak stroganoff, but we have so much ground beef, I decided how hard could it be?
Let me tell you, my only regret is not doubling the recipe! It is so good, I tell you. Everyone licked their plate clean!
Table of Contents
What goes into this recipe
- Ground venison: I use about two pounds for this recipe, which makes it nice and meaty.
- Egg noodles: This classic base for any stroganoff recipe is perfect, so why change it now?
- Butter: You can use oil as an alternative, but I love sauteeing my vegetables in butter.
- Onion: Yellow onions are my favorite, but of course, use your favorite or whatever you have on hand.
- Mushrooms: I am using baby Bella mushrooms and slicing them pretty thin.
- Garlic: Nothing beats fresh minced garlic in this recipe!
- Flour: Just simple all-purpose flour! I have also used cornstarch and arrowroot powder in a pinch.
- Beef broth: I make my own oxtail bone broth, though you can also use chicken or vegetable broth if you prefer.
- Heavy whipping cream: One of my favorite ingredients! If you don’t usually have it on hand, no worries—I’ve tested this recipe with whole milk, and it works just as well.
- Salt & Pepper
- Crushed red peppers: Totally optional, but my husband and I like the extra kick!
Step 1: Prepare noodles according to the instructions on the package. Then, saute onions and mushrooms in the butter until soft and onions become translucent. Set aside.
Step 2: Brown venison with garlic, a tsp of salt, and a half tsp of pepper in the same skillet. (drain any excess grease)
Step 3: Sprinkle with flour, then slowly add broth. Once the broth starts to bubble, reduce heat to low. Add onions and mushrooms back in and sprinkle with the remaining salt & pepper. Stir in cream and continue to simmer until it thickens. Approximately another 5 minutes.
Step 4: Serve over prepared egg noodles and garnish with fresh, chopped green onions.
Note that ground meat is the easiest to use in this recipe and makes sense for the type of meal. Deer steaks are lean and tend to be tougher for this type of meal.
Unless, of course, you’re using the best cuts of the deer, the venison tenderloin or venison backstrap, which I prefer to use in other recipes where the cut is more of the focus.
I do make an elk steak stroganoff if you prefer to use steak bits.
Cooking with venison
Venison is just like any other lean meat. There is not a ton of fat in this meat, so preparing it is similar to grass-fed beef.
Notice that I differentiated grass-fed from your typical store-bought grain-fed beef. There is little fat marbling in venison, just like many cuts of grass-fed beef.
That just means that cooking it takes some attention to detail. I wouldn’t recommend simply swapping venison for other meats. You should match the cuts almost identically.
It’s also easy to overcook this meat, so be sure to keep your eye on it. Like in my venison sliders recipe, ground venison is more forgiving, but using lower heat can still result in a chewy, tough texture.
Try our best venison chili recipe, venison casserole, or venison pasta for other ways to use up that ground venison.
What to serve with ground venison stroganoff
I like to serve a vegetable on the side with most meals. These boiled asparagus or my cheesy bacon butternut squash will do the trick.
Storing leftover venison stroganoff
The cream in this dish lends it to want to be consumed within a few days of preparation. A dash of broth in a skillet on low will bring this easy venison stroganoff back to life in under 20 minutes on your stovetop.
I don’t recommend using the oven to reheat.
Related recipes
- Venison meatloaf with a bbq glaze
- Butter-basted elk steaks
- Dutch oven deer roast
- Venison stew recipe
- Bacon elk burgers
If you tried this Venison Stroganoff Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Ground Venison Stroganoff
Ingredients
- 2 lbs ground venison
- 1 lb egg noodles
- 1 tbsp butter
- ½ onion diced
- 8 mushrooms sliced
- 5 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cup beef broth
- 1 cup heavy whipping cream see substitution below
- 1 ½ tsp sea salt
- ¾ tsp ground pepper
- ¼ tsp crushed red pepper optional
Instructions
- Prepare noodles according to the instructions on the package.
- Use a 12" skillet to saute onions and mushrooms in the butter until soft and onions become translucent. Set aside.
- Brown venison with garlic, a tsp of salt, and a half tsp of pepper in the same skillet. (drain any excess grease)
- Sprinkle with flour, then slowly add broth. Once the broth starts to bubble, reduce heat to low. (about 5-8 minutes)
- Add the onions and mushrooms back in and sprinkle with the remaining salt & pepper.
- Stir in cream and continue to simmer until it thickens. Approximately another 5 minutes.
- Serve over noodles.
Notes
- You can substitute 1 cup of whole milk for heavy whipping cream. It may take a few extra minutes to thicken, but it works just as well.
- I do like to taste test the sauce and add any additional salt or pepper as needed.
- If you’re planning on leftovers, store the noodles and sauce separately. The noodles tend to absorb all the liquid!
I never thought of using ground venison for stroganoff. This was a delicious recipe. Thank you!
One of the easiest ways to get my whole family to eat venison is ground venison! Have tried Similar recipes to this with success. Will soon be trying this one out this hunting season. Thanks for sharing!