A Quick and Easy Venison Steak Stroganoff Recipe with tender strips of venison steak and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles or mashed potatoes.
A good steak stroganoff recipe is the ultimate comfort food - especially during the frigid winters here in North Dakota. My young daughter loves anything with noodles, so this Easy Venison Steak Stroganoff has quickly become a family favorite. With tender venison steak, mushrooms, and a creamy stroganoff sauce, it’s a dish that warms both the belly and the heart.
Venison Stroganoff Is The Ultimate Comfort Food Because...
- My method ensures the venison is so tender and packs in a lot of flavor.
- Mushrooms, onions, and garlic not only add flavor, but they stretch the meal further too!
- Simple ingredients, balanced flavors, and quick preparation set this kid-friendly venison stroganoff recipe above the rest.
- This venison steak stroganoff is comforting and delicious.
What Is Stroganoff?
Stroganoff blends classic French fricassée techniques with Russian ingredients like onions and sour cream. Some say it was created for Count Pavel Alexandrovich Stroganov in the 19th century, but regardless of its origin, it found fame in American kitchens in the 1950s. Back then, it often featured ground beef, onions, and cream of mushroom soup.
For this easy stroganoff recipe, we’re modernizing the classic - subbing in tender venison steak for the ground beef and making the Stroganoff sauce from scratch. It’s a quick, delicious way to use that venison in your freezer while keeping dinner fresh and exciting. Whether you’re using deer, elk, antelope, or moose this easy venison stroganoff will deliver on flavor.
Venison Stroganoff Ingredients
- Venison Steak: This recipe quickly sears the venison steak to keep it juicy and tender. Your precious backstrap can be saved for other venison steak recipes. For this venison steak stroganoff, you can use an eye of round, bottom round, or top round.
- Onions/Mushrooms: Onions and mushrooms add a rich, rustic flavor. Baby Bella mushrooms are my first choice, but any kind will do - try portobello or button mushrooms.
- Broth: Use homemade venison broth if you've got it. But beef broth or stock is perfectly fine in this recipe. If using low-sodium you may need to add extra salt.
- Sour Cream: Sour cream is traditional and turns the Stroganoff sauce into a creamy mushroom sauce. Replace it with full fat Greek yogurt to add protein and reduce calories.
How to Make Venison Stroganoff
Just like all of the recipes on this website, this steak stroganoff recipe been tested and approved by my wife and our daughter. And as our daughter will attest to, this venison stroganoff recipe satisfies the hungriest of appetites! Especially if I didn't feed her an afterschool snack to hold her over until mom got home to join us for supper.
1. Tenderize and Season the Venison: On a cutting board, use a Jaccard meat tenderizer to tenderize the venison steak. Then use a sharp knife to cut it into 1-inch bite-size cubes.
Sprinkle the cubes with 2 tablespoons of flour, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper.
2. Brown the Meat: Heat a large skillet over medium-high heat. Add olive oil and the seasoned venison. Cook until browned and no longer red, about 3 minutes. Remove the venison to a plate and cover to keep warm.
3. Cook the Vegetables: Add butter and onion to the skillet. Sauté for 2 minutes.
Add the mushrooms and garlic, cooking for about 5 more minutes until the liquid evaporates and the vegetables are soft and browned.
4. Build the Sauce: Sprinkle the remaining 2 tablespoons of flour over the vegetables and stir to combine. Cook for another 2 minutes.
Add the venison back into the skillet along with the broth, Worcestershire sauce, and Dijon mustard. Simmer for about 5 minutes to reduce the liquid slightly.
5. Finish with Sour Cream: Stir in the sour cream and simmer for 1 to 2 minutes, just until the Stroganoff sauce thickens.
Taste and adjust seasoning with more salt and pepper if needed.
6. Serve: Ladle the stroganoff over a plate of cooked noodles or mashed potatoes. Enjoy!
How To Store Venison Steak Stroganoff
Store leftover steak stroganoff separate from the noodles in an airtight container for up to 4 days. Freeze portions without the noodles for up to a month and thaw in the refrigerator.
Reheat on the stove or in the microwave, adding a little milk if needed.
More Great Venison Steak Recipes
If you are looking for more great venison steak recipes, be sure and check out some of these other family favorites:
- Cast Iron Venison Steak Recipe
- Deer Backstrap and Potato Stacks
- Deer Steak and Mushroom Crostini
- Venison Steak and Mushroom Galette Recipe
- Venison Steak Caesar Salad
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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Easy Venison Steak Stroganoff Recipe
Ingredients
- 1 pound venison steak
- 4 Tablespoons flour, divided
- kosher salt
- black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- ½ yellow onion, finely chopped
- 8 ounces mushrooms, sliced
- 1 Tablespoon minced garlic
- 3 cups venison or beef broth
- 1 Tablespoon Worcestershire
- 1 Tablespoon DIjon mustard
- ½ cup sour cream
Instructions
- On a cutting board, tenderize the steak using a Jaccard meat tenderizer, then use a sharp knife to cut into 1-inch cubes.
- Sprinkle the steak with 2 Tablespoons of the flour, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Heat a large skillet over medium high heat. Add olive oil and the seasoned venison steak. Cook venison steak until just browned, about 3 minutes, and no longer red. Remove venison to a plate and cover to keep warm.
- Add 2 Tablespoons butter and diced onion to the pan and sauté for 2 minutes.
- Add mushroom and garlic and sauté for about 5 more minutes, or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
- Add remaining 2 Tablespoons of flour, and stir together until well combined. Cook another 2 minutes.
- Add cooked venison steak, broth, Worcestershire, and Dijon mustard and simmer and reduce liquid for about 5 minutes.
- Stir in sour cream and simmer another 1 to 2 minutes or until slightly thickened.
- Season with a little more salt and pepper if needed and serve over pasta or egg noodles.
Trina says
Yum! Great love recipe!
Haley Erin says
Loved this recipe. Try it over mashed potatoes-its divine.
Jeff Benda says
Thanks Haley! My daughter would agree that this Stroganoff over mashed potatoes is the way to go!
Ben says
This recipe is easy to prepare and was satisfying for the entire family. I used Axis bottom round and used the Jaccard tenderizer as described. We served the stroganoff over egg noodles.
My wife can be picky when it comes to using venison for dishes and she had seconds. Additionally my 4 year old asked if I could put some of the leftovers aside for her school lunch.
Jeff Benda says
Thanks Ben! Great to hear you used Axis deer for this stroganoff and the family enjoyed it. And I'm always excited to hear when spouses have seconds of the dish and that the kids want to take leftovers for school lunch! That's always the big test of a great recipe in our house as well!