moose venison wild game stroganoff stew bowl

Instant Pot Wild Game Stroganoff with Mushrooms

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There is something about a cozy bowl of wild game stroganoff, with its savoury broth ladeled overtop of mashed potatoes or noodles, that just hits the spot. When one eats the whole beast, you’re left with many packages of stew meat (depending on how many you decide to grind) and we love this recipe as a way to enjoy the fork tender braised meat, beyond your basic meat/potatoes/carrot stew. Not that I have anything against such lovely stews! One just needs to mix it up sometimes!

This makes a great freezer meal that your future self will thank you for!

As always with the recipes I write, this recipe is flexible. Use your instant pot, slow cooker or a dutch oven. Use venison, moose, elk, bison, heck use beef or pork! What do you have? Use that!

Use fresh mushrooms you bought at the store or mushrooms you dried from foraging. No matter what meat you’re using, the broth you use is pretty flexible. I will use chicken broth with venison and ive never had anyone complain! If you really dont have any broth, just use water, I wont tell your secret. I can tell you I’ve done about every combo there is, and they all work out terrific. A company worthy meal you can make way ahead of time.

I will say the wine is fairly important…it adds a depth hard to gain otherwise. If you cant use wine, use more broth. As for what wine? What do you have an open bottle of? Use that!

Just please try brown the meat first…it really makes a difference in flavour! While it often feels like an extra chore to brown the meat first, heres a couple ways I make it feel less like a chore.

1- Make sure your meat is fully thawed so it brown better and doesnt release more liquid. Making a meal plan and getting meat out ahead makes your days a lot easier.

2- Find something else to do while it browns. You’re going to need to do it in batches, so could you wash dishes? Vacuum the floor? Help a kid with math? Heck put your feet up and read your book! Just set a 5 minute timer so you dont get too lost in your book and burn the meat…?

As far as I know, this is traditionally served with buttered egg noodles, but we happen to be a potato family, and the broth from this? on top of mashed potatoes? Its a special kind of magic.

Instant Pot Wild Game Stroganoff with Mushrooms

There is something about a cozy bowl of venison stroganoff, with its savoury broth ladeled overtop of mashed potatoes or noodles, that just hits the spot. When one eats the whole beast, you're left with many packages of stew meat (depending on how many you decide to grind) and we love this recipe as a way to enjoy the fork tender braised meat, beyond your basic meat/potatoes/carrot stew.
Course: dinner
Cuisine: American
Servings: 10 people

Ingredients

  • 3 lbs stew meat venison, moose, elk, bison, beef or pork
  • olive oil or butter
  • Salt and pepper to taste
  • 3-4 cups diced onion
  • 4-6 garlic cloves roughly chopped
  • 1/2 cup dried mushrooms, crumbled OR
  • 3 cups diced fresh mushrooms
  • 1 c broth
  • 1 c white wine
  • 1/2 cup tomato paste
  • 2 tbsp worchestshire sauce
  • 2 tbsp yellow mustard
  • 1 tsp salt
  • Pepper to taste
  • 2/3 cup sour cream

Instructions

Instant Pot Directions

  • Turn onto onto saute, and melt some butter or olive oil just to cover the bottom of the pot.
  • If the meat is really wet, pat dry with a paper towel. Season with salt and pepper.
  • Brown the meat in batches, putting meat in a bowl or plate to wait while you brown next batches.
  • When all the meat is browned, saute the onions until theyre a little browned.
  • Add in garlic, give a stir and then add in your broth and wine, stir, scraping the bottom, to get all those good browned bits!
  • Add back in your meat, as well as mushrooms, tomato paste, worchestshire, mustard, salt and pepper.
  • Put the lid on, set the valve to sealing, Cook on high pressure for 30 minutes.
  • When cooking time is done, let it sit for 20-30 minutes for pressure to naturally release.
  • Release pressure with the valve. Take lid off.
  • If you're going to eat it all right now, add in all the sour cream. If you plan to freeze some, take out half for freezing, add half the sour cream to the instant pot and stir it around.
  • Taste for salt and pepper, serve on top of mashed potatoes or buttered egg noodles.
  • Keeps 3-4 days in fridge, or freeze without sour cream and when ready to eat, thaw, simmer and add in sour cream before serving.

Slow Cooker Directions

  • Put a heavy bottomed pot or pan over medium heat.
  • If the meat is really wet, pat dry with a paper towel. Season with salt and pepper.
  • Add oil or butter to your pan and Brown the meat in batches, putting browned meat into your slow cooker to wait for you.
  • When all the meat is browned, saute the onions until theyre a little browned.
  • Add in garlic, give a stir and then add in your broth and wine, stir, scraping the bottom, to get all those good browned bits! Dump it into your slow cooker.
  • Add in your mushrooms, tomato paste, worchestshire, mustard, salt and pepper. Put the lid on.
  • Turn on low for 8 hours, or high for 4 hours.
  • If you're going to eat it all right now, add in all the sour cream. If you plan to freeze some, take out half for freezing, add half the sour cream to the instant pot and stir it around.
  • Taste for salt and pepper, serve on top of mashed potatoes or buttered egg noodles.
  • Keeps 3-4 days in fridge, or freeze without sour cream and when ready to eat, thaw, simmer and add in sour cream before serving.

Dutch Oven/Covered pot in the Oven direction

  • Preheat your oven to 350F
  • Put your stove to oven safe dutch oven or heavy bottom pot on medium heat.
  • If the meat is really wet, pat dry with a paper towel. Season with salt and pepper.
  • Add oil or butter to your pan and Brown the meat in batches, putting browned meat onto a plate or bowl to wait for you.
  • When all the meat is browned, saute the onions until theyre a little browned.
  • Add in garlic, give a stir and then add in your broth and wine, stir, scraping the bottom, to get all those good browned bits!
  • Add back in your meat, as well as mushrooms, tomato paste, worchestshire, mustard, salt and pepper.
  • Put the lid on and tuck into the oven for 1 hour.
  • After an hour, take it out, stir it around, and gauge if it needs more. Depending on your meat, it may need another 30 minutes. You want it to easily pull apart with a fork. Depending on your pot, it may trap or let out a lot of moisture, so add a bit of water in if you think it doesnt look very saucy.
  • If you're going to eat it all right now, add in all the sour cream. If you plan to freeze some, take out half for freezing, add half the sour cream to the instant pot and stir it around.
  • Taste for salt and pepper, serve on top of mashed potatoes or buttered egg noodles.
  • Keeps 3-4 days in fridge, or freeze without sour cream and when ready to eat, thaw, simmer and add in sour cream before serving.

Want more cozy Wild Game Recipes?

Keep in mind you can swap out pretty much any red meat, so whether you have beef or wild game, you’re ready to get cooking!

Venison and Chickpea Curry

Baked Venison Swiss Steaks

Hunters Pie

Wild Game Pot Pie Freezer Meal

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