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.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 266 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons all-purpose flour
• 1 (8 ounce) container sour cream
• ½ teaspoon garlic powder
• 1 onion, diced
• 1 (15 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 3 tablespoons canola oil
• 1 teaspoon pepper
• 1 (8 ounce) package sliced mushrooms
• 2 pounds cubed lean venison

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.