My mother used to create a traditional dish with a venison twist. A delicious dish. This recipe is meant to be cooked in the oven, but it can also be prepared on the stovetop or in a slow cooker. It tastes great when put over rice or noodles.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 20 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds cubed lean venison
- 3 tablespoons all-purpose flour
- 3 tablespoons canola oil
- 1 (8 ounce) package sliced mushrooms
- 1 onion, diced
- 1 (15 ounce) can tomato sauce
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 (8 ounce) container sour cream
Instructions
- 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 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 632 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this stroganoff. We’re not usually that fond of stroganoff, but I think the addition of the tomato sauce gave it a different twist. We used venison and I cut back on the sour cream a bit.
This was a great way to use up some older venison I had in my freezer! I’ve never made a stroganoff that has a tomato base to it, and I really liked the flavor that it added. I changed the method of cooking to be all stovetop, as the venison I used was quite tender, and wouldn’t need to cook in the oven for an hour and a half. So I simply cooked the onion and mushrooms until all moisture evaporated, then added the venison, and cooked until browned. Sprinkled all that with the seasoning and flour, cooked a minute, then added the rest of the ingredients. I did find that I needed 1 cup of chicken broth, as it wasn’t enough liquid as written. I simmered the sauce for 25-30 minutes, then added in sour cream to taste (probably half the amount listed). I would definitely make this again. It tasted great! Might even add some dried herbs next time to take it up a notch. Thank you for the recipe!
There were five clean plates after this meal, even from my daughter who isn’t really into meat. My husband kept saying, “you need to keep that recipe”. It is a bit different than the stroganoff I have made with beef because of the tomato sauce. Don’t expect the same flavor, but the flavor was still really good. I followed the recipe, except instead of cubing the venison, I cut it into really thin strips when it was still partially frozen. Combining really thin strips of venison and tomato sauce in the oven for nearly 2 hours yields nicely tender meat.
I have used this recipe many times just as written. It is delicious and the meat is so tender. The sauce is perfect, and has the right amount of tang from the combination of sour cream, Worcester, and tomatoe sauce. So good in fact that today I came back to this loved by all recipe, this time using beef stew cuts rather than the venison. Thank you for sharing your great recipe.
Delicious. I made a few changes, I used olive oil, diced tomatoes, and put everything in a slow cooker for about 2.5 hours – turned out great.
This was delicious! I made the following variations to the recipe: I dredged the meat in almond flour instead of white flour before browning in half olive oil, half butter I forgot to get a can of tomato sauce, so I actually used a jar spaghetti sauce (it worked!) I added about 1 cup of red wine to the meat at the beginning of the cook time Crock pot cooked – low for 8 hours – the meat was so tender! – added the sour cream at the end just before serving. Will definitely make this again!
This was fantastic. So quick and easy. Every time I make it someone asks me for the recipe! I do use less tomato sauce than here, and a few more herbs, and I also added finely diced carrots to add a vegetable to the main dish.
I thought this was reeally good. My venison was tough, so next time I will tenderize it first. But other than that it was delicious.
Pretty good use for venison. Reduces the gamey flavor. I used 1/2 the amount of oil & 1/2 the sour cream (also light sour cream) to cut the calories down even further, and I cooked it in my crockpot. I also added a little crushed red pepper since my husband likes food spicy. Served it over noodles.
My husband is the venison eater in the family and he said it was very good. I served it with brown rice and it was a very hearty winter meal. I used the oven method for cooking and followed the recipe exactly. I did have to add some water part way thru cooking because it seemed to be thickening up a bit to much. Simple tasty meal that I will make again.
This was fabulous! I really liked it, it was so quick and easy. I used the crockpot because I had a pie in the oven and it turned out wonderful. I did not have an onion on hand so I used some dry, minced onion – never the same – and used minced garlic instead of powder. I think this recipe is a 5 but my husband said 3, he thought it was good but missing something – an onion perhaps? Loved the recipe, I have two deer in the freezer so I will definitely use it again. I do not feel that it would serve 8 though – at least not in this house!