Ground Venison Stroganoff
This ground venison stroganoff is a hearty take on the classic, made with a rich, savory garlic cream sauce that’s full of flavor.
Servings: 8 servings
Calories: 538kcal
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!