Here is a classic beef recipe updated to use venison. Make sure to carefully trim the fat and silverskin from the venison and brine the meat to insure tenderness. This is a family favorite recipe adapted by Jenna Strickland, a Cornell dietetic intern working with us this semester. This recipe is super filling with tender venison in a creamy, vegetable-rich sauce flavored with delicious mushrooms and onions.
Venison Stroganoff (serves 6-8 people)
Brine Ingredients:
- 4 cups water
- 1 Tablespoon salt
- 1 clove garlic, minced
- 1 tsp fresh parsley, chopped
- 1 tsp brown sugar
Stroganoff Ingredients:
- 2 lbs. venison steaks (silver skin and fat removed) and cut into 1-inch cubes
- 2 cups vegetable broth
- 3 tbsp Dijon mustard
- 3 tbsp Worcestershire sauce
- 1 cup sour cream
- 1 tsp pepper
- 2 cups brown mushrooms, sliced
- 1 medium white onion, chopped
- 4 tbsp olive oil
- 4 tbsp all-purpose flour
- 3-4 cloves of garlic, minced
- 16 oz. egg noodles, cooked
Brine Instructions:
Assemble brine mixture and allow venison steaks to defrost in brine until defrosted enough to be able to trim and cube the steaks. Put cubed meat back in the brine and place in the refrigerator until ready to use.
Instructions:
- Sautee mushrooms, garlic, and onion in pan with 2 tbsp olive oil until lightly caramelized. Remove and place in stockpot with broth.
- Using the same pan, sear venison cubes with 2 tbsp olive oil. Add to broth.
- Add Dijon mustard, Worcestershire sauce, and pepper to broth.
- Allow broth with vegetables and venison cubes to simmer for 1 hour. Keep covered.
- Remove from heat. Add sour cream into broth and mix well.
- Prepare egg noodles according to package.
- Pour your stroganoff mixture over the noodles and enjoy!
![trimming venison steak into cubes for recipe]()
