VENISON STROGANOFF ON WHITE AND WILD RICE
Venison Stroganoff on White and Wild Rice is a recipe that will convince you that venison is the perfect protein for a scrumptious gourmet meal!
Provided by Susan Williams
Categories Food
Time 35m
Number Of Ingredients 16
Steps:
- Season the sliced backstrap with sea salt and freshly ground pepper.
- Swirl a couple of tablespoons of olive oil into a large Dutch oven or cast iron skillet, and get the pan nice and hot.
- Quickly brown the exterior of the venison. It only takes a minute or two. Brown it in two batches, if necessary, in order not to overly crowd the pan. Remove the browned venison to a plate.
- Add a couple more tablespoonfuls of oil to your Dutch oven or skillet, and continue to heat. Add mushrooms, and cook for 3 minutes, until brown.
- Add shallots to pan. Cook for 2 minutes.
- Add minced garlic, rosemary and thyme to pan and cook until all become fragrant, about another minute.
- Remove pan from heat, and carefully add cognac to deglaze the pan. Return pan to heat, and add cream.
- Reduce heat and simmer until reduced by half.
- Turn off heat and stir in Dijon mustard and sour cream.
- Add the venison and any juices on the plate back into the sauce.
- Season to taste, with sea salt and plenty of freshly ground black pepper.
- Ladle sauce over long grain white and wild rice blend, (or buttered noodles, if you prefer). Garnish with chopped green onions, and chopped parsley.
Nutrition Facts : Calories 655 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 39 grams fat, Fiber 5 grams fiber, Protein 53 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 286 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
FROM-SCRATCH VENISON STROGANOFF
A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or noodles.
Provided by cybes
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
- Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
- Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.
Nutrition Facts : Calories 266 calories, Carbohydrate 9.2 g, Cholesterol 98.2 mg, Fat 13.9 g, Fiber 1.4 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 632.1 mg, Sugar 3.4 g
GROUND VENISON STROGANOFF
Rich and creamy venison stroganoff made with ground venison, mushrooms, onions, and lots of flavor! Hearty! Ready in less than 30 minutes.
Provided by Anne Clark
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Place a deep pan (or cast-iron skillet) on the stove. Over medium to medium-high heat, add the olive oil. Add the ground venison and break it down into small pieces with a spatula. Add garlic and onions. Stir and sauté until the onions are translucent and the venison is no longer pink. Add the mushrooms and sauté for another 5 minutes.
- Sprinkle in the flour and stir until fully mixed in. Be sure to break up any lumps that may form.
- Add the beef broth, whipping cream, Worcestershire sauce, salt and black pepper, and bring to a simmer. Turn the heat to low and simmer for an additional 5 minutes.
- Remove from the heat, add in the sour cream, and stir well to combine. Taste for flavor and add more seasoning if desired. Place some hot, cooked egg noodles on your plate and top with the best venison stroganoff!
Nutrition Facts : Calories 507 kcal, Carbohydrate 12 g, Protein 31 g, Fat 38 g, SaturatedFat 20 g, Cholesterol 182 mg, Sodium 685 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving
BEEF STROGANOFF OVER RICE
Make and share this Beef Stroganoff over Rice recipe from Food.com.
Provided by Sara Weyland
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet, sauté butter, onion, wine & mushrooms.
- Start the rice cooking on a separate burner.
- Stir the onion & mushroom mixture until the onions are transparent (about 2 minutes).
- Add in ground beef, salt & pepper.
- Cook until beef is no longer pink.
- Drain 1/2 the excess fluid, leaving 1/2 in the skillet.
- Lower heat to medium low.
- Stir in the sour cream and plain yogurt.
- Let simmer for 10 minutes over low heat.
- Serve over cooked rice.
Nutrition Facts : Calories 1146.1, Fat 34.2, SaturatedFat 16.9, Cholesterol 114, Sodium 726.8, Carbohydrate 164.3, Fiber 3.7, Sugar 3.8, Protein 38
VENISON STROGANOFF
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.
Provided by Miss Erin C.
Categories Deer
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season venison with salt and pepper, refrigerate for 2 hours.
- In a large skillet, saute onion and mushrooms in butter until tender.
- Remove from skillet and set aside.
- In the same skillet, brown venison, adding more butter if necessary.
- Remove meat and stir in flour.
- Gradually add broth, stirring constantly.
- Stir in sherry, tomato paste and mustard to make a smooth gravy.
- Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
- Just before serving, stir in sour cream and heat until bubbly.
- Serve over hot noodles, rice or potatoes.
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