Now that it’s hunting season, you may be looking for creative and new ways to use up that ground venison meat.

This venison stroganoff is a meal my family looks forward to every time we have fresh ground venison to use. 

Cast iron skillet and two plates full of ground venison stroganoff.

Plus, if your freezer is loaded with ground venison, this easy venison stroganoff recipe always comes top of mind when looking for ways to use up that meat.

It’s hearty and comforting, definitely rib-sticking food for the cooler months ahead.

You’ll love having hot, hearty dinners during those busy weeknights!

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. Ground venison is not as particular, but lower heats, in general, will result in a chewy, tough finished product. 

Try our best venison chili recipe or venison pasta for another way to use up that ground venison. 

Easy venison stroganoff

This meal comes together quickly once some prep work is done. Dicing up the vegetables and setting out all of your ingredients will help move things along.

Or, if you want to cook your meat ahead of time, you can follow this boiled ground beef recipe, using venison.

White plate full of ground venison stroganoff served over egg noodles.

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  • Ground venison
  • Egg noodles
  • Butter
  • Onion, diced
  • Mushrooms, sliced
  • Garlic
  • Flour
  • Beef broth
  • Heavy whipping cream
  • Salt
  • Pepper
  • Crushed red peppers (optional)

Start by filling a 7 quart dutch oven (or large stockpot) with water to prepare the noodles for this dish. Get that water boiling while you begin to prepare the other ingredients. 

Dice up the onion, slice the mushrooms, and mince the garlic. Next, measure and set out the butter, flour, beef broth, heavy cream, and salt and pepper. 

If your water is boiling, prepare those noodles and have them ready. Use the package instructions for your choice of egg noodles. We love these egg noodles for venison stroganoff in our home. 

Heat a 12” cast iron skillet over medium heat. Saute the onions and mushrooms in the butter until soft and the onions become translucent. Set aside. 

Using the same skillet, brown your venison with garlic, salt and pepper. Sprinkle with flour, which will thicken the sauce and make a roux with the fat in the pan. Be careful not to burn the flour. 

Slowly add broth after all of the flour is incorporated. Once the broth starts to bubble, reduce the heat to low, which should take about 5-8 minutes. 

Add the onions and mushrooms back in and sprinkle with the remaining salt and pepper. Stir in cream and continue to simmer until it thickens, about another 5 minutes. 

Serve over your prepared noodles. 

Ground venison stroganoff over soft egg noodles.

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 tenderloin or 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.

Fork filled with steaming ground venison stroganoff.

What to serve with ground venison stroganoff

This really is a one-hit wonder, with varied nutrition available in the entire dish. If you’d like to serve something on the side, roasted fall vegetables would complement it beautifully. 

I’m thinking some sweet potato, parsnips, carrots and cabbage would be delicious. 

Of course, something green is a nice balance of color for your plate.

Boil up some asparagus, pan-sear green beans, or Brussel sprouts sprouts in butter, garlic, and salt and pepper with a squeeze of lemon. Make it quick and simple. 

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. 

Plate of venison stroganoff with a cast iron skillet in the background.

Wrapping up

With access to hunted game either that you hunt or other friends or family can get for you, it can be overwhelming to work with a new type of meat.

Venison is a healthy lean meat and is versatile. 

It’s important to use lower heats and match the cuts with the recipe. Venison is not as easily interchangeable as some other types of meat. 

Ground venison stroganoff celebrates the rewards of hunting season in our family. Be sure to let me know if you give this one a try.

A few more wild game dinners:

Heaping plate of venison stroganoff with egg noodles.

Hearty Ground Venison Stroganoff

Laura Ascher
This hearty dish celebrates the bounty of hunting season in our family.
4.92 from 12 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine American
Servings 8 servings
Calories 430 kcal


  • 2 lbs ground venison
  • 1 lb egg noodles
  • 1 tbsp butter
  • 1 onion diced
  • 6 mushrooms sliced
  • 5 cloves garlic minced
  • 3 tbsp flour
  • 1 3/4 cup beef broth
  • 1 cup heavy whipping cream
  • 2 tsp salt
  • 3/4 tsp pepper
  • 1/4 tsp crushed red pepper optional


  • 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


Ground meat is easier to eat with this recipe compared to deer steaks which tend to be tougher unless using the tenderloin or backstrap, which I prefer to use in other recipes.


Serving: 1ozCalories: 430kcalCarbohydrates: 20gProtein: 35gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 7gCholesterol: 165mgSodium: 888mgFiber: 1gSugar: 2g
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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One Comment

  1. 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!

4.92 from 12 votes (12 ratings without comment)

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