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Big Game Recipes
Venison Stroganoff

Number of Servings: 4-6

Ingredients:

2 pounds venison steak cut into 2 x 1/2 inch strips
1 cup flour
1/2  teaspoon salt
1/4 teaspoon pepper
1/2 cup oil

10 3/4 ounces can beef broth
1 large onion, diced
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 1/4 cup water
2 bay leaves
1/4 teaspoon paprika
1/2 pound mushrooms
2 packages brown gravy mix (0.87 ounce pkg)
Sour cream
Chopped parsley

Directions:

Coat meat strips in flour, salt, pepper mixture and brown in oil.  
Stir in beef broth, onion, garlic, Worcestershire, water, bay leaves and paprika.  
Bring to simmer and cook for 1 to 1 1/2 hours or until meat tender.  
Add mushrooms, thicken juices with brown gravy mix.  
Top with sour cream and sprinkle with chopped parsley then serve.

Notes & Variations:

If cooked in 12 inch Dutch oven, use 10-12 briquette, bottom heat only.  For more information on cooking with a Dutch over go to Cooking Methods/Dutch Oven.

Contributor: Dave Myers