Venison Stroganoff

READY IN: 3hrs
Recipe by Miss Erin C.

I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.

Top Review by Mhauck

This was pretty good. I used brandy instead of sherry wine, because I didn't have it on hand, and it worked out fine.

Ingredients Nutrition


  1. Season venison with salt and pepper, refrigerate for 2 hours.
  2. In a large skillet, saute onion and mushrooms in butter until tender.
  3. Remove from skillet and set aside.
  4. In the same skillet, brown venison, adding more butter if necessary.
  5. Remove meat and stir in flour.
  6. Gradually add broth, stirring constantly.
  7. Stir in sherry, tomato paste and mustard to make a smooth gravy.
  8. Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
  9. Just before serving, stir in sour cream and heat until bubbly.
  10. Serve over hot noodles, rice or potatoes.

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