A rich, creamy venison stroganoff. This recipe uses a roux to create a gravy that is thick and rich. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Preparation Time
10 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 35 mins
Calories
328 Calories
Recipe Instructions
Step 1
Place venison in a large bowl. Stir in red wine, 1 teaspoon salt, and black pepper. Marinate for 10 minutes. Remove the venison; reserve the remaining marinade.
Step 2
Heat olive oil in a large skillet over medium heat. Stir in venison; cook and stir until browned, 5 to 7 minutes. Transfer to a plate. Drain and discard any remaining grease. Melt 2 tablespoons butter in the same skillet. Add onion and 1 pinch salt; cook and stir until onion is soft, about 5 minutes. Add garlic; cook until onion is translucent, about 4 minutes. Transfer mixture to a plate with the venison.
Step 3
Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour; cook and stir until lightly browned, about 4 minutes. Slowly whisk in beef stock and water. Bring to a boil, stirring constantly. Reduce heat to medium-low. Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture. Cover and simmer, stirring every 20 minutes, until venison is tender, 1 to 2 hours.
Step 4
Stir cream of mushroom soup and cream cheese into the skillet about 5 minutes before serving. Season with salt and pepper.
Ingredients
¼ cup butter
1 pinch salt
1 teaspoon salt
2 tablespoons butter
1 (3 ounce) package cream cheese, softened
¼ cup all-purpose flour
¾ cup water
½ teaspoon ground black pepper
3 cloves garlic, minced
salt and ground black pepper to taste
1 large onion, diced
1 tablespoon Worcestershire sauce
½ cup red wine
1 (10.75 ounce) can cream of mushroom soup
1 teaspoon prepared yellow mustard
1 tablespoon extra-virgin olive oil
¼ teaspoon red pepper flakes, or more to taste
1 ⅓ cups beef stock
1 (2 pound) venison roast, cut into 1/2-inch-thick strips
