Venison Stroganoff
From hikergirl 14 years ago
- 35 minutes to make
- Serves 4
This is a great way to cook some venison or elk stew meat.
Ingredients
- 3 to 4 tablespoons olive oil (or half butter, half olive oil) shopping list
- 1/2 yellow onion, finely chopped shopping list
- 3 or 4 cloves garlic, minced shopping list
- 1 pound venison round, cut into 3/4 inch cubes shopping list
- 1/3 cup flour shopping list
- salt, black pepper, small dash cayenne pepper shopping list
- 1 cup pinot noir shopping list
- 1 cup low sodium beef broth shopping list
- more salt and pepper to taste shopping list
- 2 cups sliced crimini mushrooms shopping list
- 1 cup sour cream (or a mixture of sour cream and non-fat plain yogurt to cut down on the fat) shopping list
- pappardelle pasta (or other wide, flat pasta) shopping list
How to make it
- Saute the onions over medium heat in a cast iron skillet for a few minutes, add the garlic, saute for a few more minutes.
- Mix the flour, salt and peppers in a bowl. Toss the meat in the flour to lightly coat. Add the skillet.
- Brown the meat quickly.
- Deglaze the skillet with the pinot noir; stir and simmer until wine is reduced by half.
- Add the beef broth and mushrooms and stir occasionally while it simmers.
- Check the seasoning and add salt and pepper, if needed.
- Turn it down to low and let it simmer, stirring occasionally until meat is tender.
- Cook pasta in another pot, according to package directions.
- Stir in sour cream to stroganoff until heated through.
- Serve on pasta.
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