Using wild game in familiar recipes is a great way to introduce your family to the taste. Venison stroganoff is the perfect comfort food.
Comfort food at its finest! Who doesn't love pasta? I have found that when I buy small batch pasta from local shops it doesn't upset our tummies too much. We do mostly eat gluten-free noodles made from rice, but nothing beats traditional egg noodles.
What about classic Venison Meatloaf? If your family or guests haven't had wild game, using a familiar presentation will help them give it a try. I definitely tell them what I am serving, we don't hide it to trick people. But I find they are more willing to taste venison when it is in a classic recipe. Cast Iron Lasagna is a great way to use wild game as well or you can stick with pork sausage.
Key Ingredients
Ground Meat - I'm using venison here. We often have lots of ground venison in the freezer in our good hunting years.
Sour Cream - The classic tang to the dish, always use full fat! You can make your own Raw Milk Sour Cream as well.
Mushrooms - I'm using a combo of dried and canned here, but if it's mushroom foraging season go for fresh!
Noodles - A classic wide or broad egg noodle is essential.
How to Make Ground Venison Stroganoff
***See recipe card below for precise measurements and instructions.***
Step 1: Sauté diced onions until softened.
Step 2: Add ground venison and seasoning and cook through.
Step 3: Cook noodles according to package directions and drain.
Step 4: Stir all remaining ingredients into noodles and add beef.
FAQs
I love a good wide egg noodle. This truly is the classic shape for this dish as it holds the sauce well. But of course you can use anything that fits your dietary needs or even use rice or potatoes.
We often have an abundance of venison, as we hunt and butcher our own deer. The ground meat is truly the bits and bobs left from the butchering of nicer cuts but what better way to use it than in comfort food recipes? You can use any red meat here. I do try and stick to wild game or beef for the most traditional flavour.
Photos by Dante from Shire by the Sea
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Venison Stroganoff
Ingredients
- 2 pounds ground venison
- 1 large onion
- 1 cup sour cream
- ⅓ cup garlic powder
- 500 grams wide egg noodles
- 1 cup dried sliced mushrooms soaked in water for at least 1 hour
- 1 cup canned mushrooms drained
Instructions
- Peel and cut onion in half and dice into small pieces. Sauté with a bit of oil in skillet on medium until soft.
- Add venison to onions and break apart and stir frequently until venison is browned nicely and cooked through.
- Boil a large pot of water on high, lightly salted. Once boiled, add the noodles carefully and decrease heat to medium. Heat for 10 minutes or until pasta is al dente.
- Strain pasta noodles thoroughly and drain soaking mushrooms.
- Add drained noodles back to the pot and combine all ingredients into them. Stir to coat.
Notes
- You may use any red meat.
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