Easy Venison Stroganoff Recipe with Sour Cream
Some nights, you just need a warm, comforting meal that hits the spot. That’s where venison stroganoff recipe with sour cream comes in. It’s creamy, rich, and full of flavor. The best part? It’s a simple recipe made with everyday ingredients. The whole family will love this one. Let’s get right into it.
Easy Venison Stroganoff Recipe with Sour Cream
Equipment
- large skillet
- large pan for cooking egg noodles
Ingredients
- 12 oz. baby bella or white mushrooms, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1½ lbs. venison tenderloin (sirloin works too) (sliced thinly)
- 3 tbsp. all-purpose flour
- 1 tsp. paprika
- 1 tbsp. dijon mustard (optional)
- 2 tsp. Woscestershire sauce
- 1 tsp. ground black pepper
- 2 tsp. salt (use less if that is too much for your taste)
- 2 tsp. seasoning of choices (Grill Mates Montreal Steak Seasoning is a great option)
- 2 tbsp. olive oil
- 4 tbsp. butter, divided
- 1/4 cup red wine vinegar
- ⅔ cup sour cream
- cooked egg noodles – how much you made depends on how much you want (1/2 bag to the whole bag)
Instructions
- Slice the mushrooms (if whole).
- Slice the tenderloin (no need to tenderizer) or sirloin (will need to tenderizer if using) across the grain into slices that are ½ in. thick. You can tenderize the sliced sirloin by putting into a large baggie and using a meat tenderizer or something of the sort to lightly pound the venison so that it flattens and tenderizes.
- Slice the onion into thin slices. Cut those slices in half.
- Place the sliced meat into a large zip lock bag, add in 2 tablespoons of all-purpose flour, 1 tsp. paprika, 2 tsp. Grill Mates Steak Seasoning, and 2 tsp. salt. Seal the top and shake until the venison is covered in seasoning. You will need to massage the meat around in the bag to help distribute the seasoning.
- Heat 1-2 tablespoons of olive oil over medium heat in your skillet.
- Add the venison in single layers and sear for 30-60 seconds per side. This might take 3-4 rounds. You don't want them overlapping or touching.
- Put the cooked venison on a plate and set it to the side.
Onion and Mushroom Time
- Add 1-2 tablespoons of butter to the same pan and let it melt over medium heat.
- Add in the onions and cook for 4 minutes.
- Add in the sliced mushrooms and a largish pinch of salt. Cook for 10 minutes. Stir often. You are going for a nice brown color.
- Stir in the garlic, 1 tablespoon of flour, and 2 tablespoons of butter. Stir until the butter is melted.
- Stir in ¼ cup of red wine vinegar and cook for about 2 minutes, until it is mostly absorbed. You can turn the heat down a bit.
- Add in ⅔ cup of sour cream and 2 teaspoons of Worcestershire sauce. Stir until the sour cream is mixed in well.
- Add the cooked venison back into the pan and heat for another 2 minutes.
- Serve over egg noodles and you are set! Enjoy!
What You’ll Need for Venison Stroganoff
Here’s what you’ll need to make this venison stroganoff recipe:
- 12 oz baby bella or white fresh mushrooms, sliced
- 1 large onion, thinly sliced and then halved
- 2 cloves garlic, minced
- 1 ½ lbs venison tenderloin, sliced into thin 1-inch strips or rounds (you can substitute top sirloin, boneless ribeye, or beef tenderloin for this recipe)
- 3 tbsp all-purpose flour
- 1 tsp paprika
- 1 tbsp Dijon mustard (optional)
- 2 tsp Worcestershire sauce
- 1 tsp ground black pepper
- 2 tsp salt
- 2 tsp seasoning of choice (Grill Mates Montreal Steak Seasoning is a good pick for great flavor)
- 2 tsp olive oil
- 4 tablespoons of butter
- ¼ cup red wine vinegar
- ⅔ cup sour cream (or plain Greek yogurt)
- 1 bag of wide egg noodles (cook half or the whole bag, depending on servings)
Choosing the Right Cut of Venison
The best cut for this dish is venison tenderloin. It’s the most tender part of the deer, so once you slice it thinly, it’s ready to go—no extra prep needed. Another great option is venison backstrap. It’s lean, tender, and works perfectly for this recipe.
If you decide to use a venison sirloin or round roast, you’ll need to tenderize it. After slicing it into thin pieces, place it in a large bag and lightly pound it with a meat tenderizer. This helps break down the fibers, making it tender and easy to eat.
One thing to remember about cooking venison: it’s incredibly lean. You won’t need to drain off any fat like you would with beef. Instead, the key to keeping it flavorful is good seasoning and careful cooking.
Overcooking venison can make it tough, so keep an eye on it while searing. We want to keep all the goodness (browned bits) that have gone to the bottom of the pan for later. Don’t clean the pan!
Prepping the Ingredients
First, slice the mushrooms if they aren’t already. Slice the onion into thin strips and cut them in half. Now, put the sliced venison into a large Ziploc bag.
Add 2 tbsp flour, 1 tsp paprika, 2 tsp Grill Mates seasoning, and 2 tsp salt. Seal the bag and shake it well. Massage the seasoning into the meat to coat it evenly.
Cooking the Venison
Heat 1-2 tsp olive oil over medium heat in a large skillet. Add the venison in a single layer—this will take 3-4 rounds to cook it all. Sear each piece for 30-60 seconds per side, then remove and set it aside on a plate.
Cooking the Vegetables
In the same pan, add 1-2 tbsp butter and let it melt. Toss in the onions and cook them for about 4 minutes. Then, add the sliced mushrooms along with a pinch of salt. Stir often and cook for 10 minutes, letting them brown nicely.
Next, stir in the garlic, 1 tbsp flour, and 2 tbsp butter. Stir until the butter melts. Pour in ¼ cup red wine vinegar and cook for 2 minutes, letting it absorb.
Bringing It All Together: Time for the Creamy Sauce
Turn it down to medium or medium-low heat. Stir in ⅔ cup sour cream and 2 tsp Worcestershire sauce until fully mixed. Add the cooked venison back to the pan and heat for 2 minutes—just enough to warm it up.
Serve and Enjoy
Spoon the venison stroganoff over egg noodles, and dinner is served. If you have extra noodles, save them for a side dish later. The savory sauce is so yummy! I hope you love it as much as we do.
Why We Love Deer Meat
We love wild game meat, and we’re grateful for it. Every year, we harvest and process our venison, stocking the freezer so we can enjoy it all year long.
Venison is lean, packed with protein, and works in so many different healthy recipes.
If you’re looking for other delicious ways to enjoy wild game, check out some of our favorite meals, like Mississippi Deer Roast Vegetable Stew, Ground Venison Taco Soup, Venison Stuffed Peppers with Rice, and Venison Sloppy Joes.
Several of my recipes are made with ground deer meat. However, you can substitute ground beef, since you can’t buy fresh deer meat from the grocery store.
Want More Venison Recipes?
If you love cooking with venison, be sure to subscribe and sign up! I’ll send you new wild game recipes as I publish them. Or, you can always find more wild game favorites right here on the blog.
Next time you’re looking for a simple recipe that’s hearty, flavorful, and perfect for the whole family, give this venison stroganoff a try. Enjoy!
Anna Sue
