Venison Recipes

Venison and Wild Mushroom Stroganoff recipe

Wild mushrooms bring out the earthy, nutty flavor of venison, and when cooked in this savory cream broth, they make a nourishing, warming meal.


2 tablespoons olive oil
1 pound venison stew meat, cut into ½-inch cubes
Salt and pepper, to taste
1 onion, chopped
½ pound assorted wild mushrooms, chopped
2 cloves garlic, crushed
1 teaspoon paprika
1 cup beef broth
½ cup sour cream
2 tablespoons unsalted butter
½ cup chopped fresh parsley
1 tablespoon fresh lemon juice
Cooked rice or noodles, for serving


1) Heat oil in a medium pot over medium-high. Season venison with salt and pepper. Add to pot and brown on all sides, stirring, about 7 minutes total. Remove from pot and set aside.

2) Add onions, mushrooms, garlic, and paprika to pot; cook until softened and lightly browned, stirring occasionally, about 5 minutes.

3) Add reserved venison and broth to pot; bring to a boil over high heat. Lower to a low simmer and cook, covered, until venison is soft, about 30 minutes.

4) Add remaining ingredients and stir to mix thoroughly. Serve over warm rice or noodles.

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1 lbabout 454g (453.59 grams based on 453.59 grams in a pound)
lbabout 227g (226.795 grams based on 453.59 grams in a pound)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)


Published: November 16, 2010
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Published by Starsol