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Skillet Venison Stroganoff with Deer Meat

Venison stroganoff with deer meat in a thick gravy and no cream of mushroom soup used is delicious. Made from scratch homemade comfort food. Like our Hamburger Helper Beef Stroganoff but we are cooking with game meat this time!

Venison Stroganoff

If you are looking for an easy deer meat stroganoff we have one here. With thin slices of protein we transform this German Old Fashioned beef dish into something new. Made in a skillet on the stove it is a great way to cook this whether it was bought or you’re a hunter. (affiliate links present)

Venison Stroganoff Recipe

We will show you how to make this rich sauce and tender meat in a skillet. It is wonderful as is but typically served over rice or noodles. We find our favorite way is to boil egg noodles to al dente and fold those in at the end so everything is well coated like a Stroganoff Casserole of sorts. 😉

Alternatively you could add more vegetables into the mix if you wanted to make more of a Venison Stew Recipe. Small chunks of carrots and diced potatoes would work well, and/or some frozen peas are another favorite add in for more of a one pot meal.

Deer Stroganoff

Deer Stroganoff Ingredients

I will explain the ingredients for stroganoff sauce we used below. Now if you needed an option for a Dairy Free Stroganoff I have made that as well as my husband has has needed lactose free meals at times. The only thing you’d need to swap out on this one is the sour cream which you can find without lactose in many stores nowadays and literally tastes the same. 😉

How to Make Venison Stroganoff without Sour Cream

Alternatives to this as far as dairy free goes would be a lactose free version, Lactaid has a great one. You could use coconut milk or cashew version with a little cornstarch whisked in so it still thickens your gravy. Cream cheese that is softened is another option you could use!

  • 1 lb venison thinly sliced
  • Olive oil
  • Onion and garlic
  • Mushrooms sliced, or add boiled mushrooms
  • 2 tbsp all purpose flour
  • Beef broth
  • Sour cream
  • 1/2 tsp salt and pepper
  • 1/2 tsp coriander

You could make this as a Venison Sausage Recipe too if you had links instead. Keep in mind that those don’t need very long or will get dried out so cut down on the cook time especially if they are sliced.

venison recipe

Do you have to soak deer meat before cooking it?

That is up to you. Soaking deer meat, before cooking is a common practice used to help reduce the strong gamey flavor and/or to tenderize the meat. However, it isn’t a must and can be cooked without this step too. Whether you do depends on personal preference and the specific cut you’re using.

What is the best way to cook deer meat?

Especially if you think it isn’t a pleasurable flavor in of itself you will want to cook it with a rich sauce. Gravy is the best option as you can include onions and garlic if you like to tone down the taste this protein naturally has. Cooked low and slow is key to getting it tender too.

Skillet Stroganoff

What can you make with Venison Stew Meat?

If you have this variety I would slice each piece in half so it is thinner and gets tender. You could use other meats sliced thin in this too. OR have leftover Venison Meatloaf? Just dice that up and use it with this same sauce! The base is super versatile once you get the hang of how it’s made. Then you can add just about any protein you like to mix it up week after week.

  • Heat one tablespoon of oil and fry the venison over medium high heat for 5 minutes over medium heat, stirring.
  • Each piece should be covered with a crust.
  • Then transfer the venison to a plate.
  • In the remaining frying oil, or can use butter in a large skillet, fry the onions and fresh mushrooms for 7 minutes, stirring.
  • Add garlic, fry for another 1 minute.
  • Add flour and stir, fry for another 2 minutes.
  • Pour in the broth and stir until all the lumps of flour are broken up, scraping the bottom of the pan to get browned bits off along the way.
  • Then add salt and spices. Stir and cook covered for another 3 minutes.
  • Add sour cream, stir and bring to a boil, wait 3 minutes.
  • Add red meat, stir and cook for 5-7 minutes. Try the meat – it should be soft. If it is not soft enough, cook for another 10-15 minutes, adding water or broth if necessary if sauce gets too thick until the meat is as tender as you’d like.
  • Served over egg noodles or mashed potatoes is our favorite way of enjoying this wild game meat.

You could in fact use your Crockpot to make this. I would follow directions for our Slow Cooker Chicken Stroganoff except add a bit more time or until the meat is fork tender to your liking.

Venison Stew Meat Recipe

How to Make Venison Stroganoff with Cream of Mushroom Soup

If you in fact hunted this and have all the pieces you may also be interested in reading our how to cook organ meat post on how to prepare those other questionable pieces as well. You can make this with condensed soup as well if you’d like. You’d skip the flour in this case and only use enough broth to thin it out.

It is great if you can not let anything go to waste for sure and you may find that there is one you may not have thought you’d like, but do now. If prepared right, things like Deer Liver can be quite delicious and full of nutrients.

What are the best ways to cook deer meat?

We have a number of different dishes you can make with venison whether it is thinly sliced like in our stroganoff here, ground into a meatloaf or in chunks like our stew meat stew. Cooked in a rich sauce is great if you want to tone down the gamey flavors.

Venison Stroganoff Recipe

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Venison Stroganoff
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5 from 2 votes

Venison Stroganoff

Venison stroganoff with deer meat in a thick gravy with cream of mushroom soup, or made from scratch homemade is delicious comfort food.
Course Entree
Cuisine german
Keyword stroganoff, venison
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 244kcal
Author The Typical Mom

Equipment

  • 1 skillet

Ingredients

Instructions

  • Heat one tablespoon of oil and fry the venison for 5 minutes over medium heat, stirring. Each piece should be covered with a crust. Then transfer the venison to a plate.
  • In the remaining frying oil, fry the onions and mushrooms for 7 minutes, stirring. Add garlic, fry for another 1 minute.
  • Add flour and stir, fry for another 2 minutes. Pour in the broth and stir until all the lumps of flour are broken up. Then add salt and spices. Stir and cook covered for another 3 minutes.
  • Add sour cream, stir and bring to a boil, wait 3 minutes. Add venison, stir and cook for 5-7 minutes. Try the meat – it should be soft. If it is not soft enough, cook for another 10-15 minutes, adding water or broth if necessary if sauce gets too thick until the meat is as tender as you'd like.
Nutrition Facts
Venison Stroganoff
Amount Per Serving (1 oz)
Calories 244 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 102mg34%
Sodium 465mg20%
Potassium 494mg14%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 28g56%
Vitamin A 57IU1%
Vitamin C 2mg2%
Calcium 22mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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