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Big Game Recipes
Venison Stroganoff

Number of Servings: 4-6


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


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