Venison Stroganoff with Rice

Venison is seasoned, seared, and then cooked to tender perfection on the stovetop with mushrooms, condensed soup, seasonings, and white rice in this hearty Stroganoff dish.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 506 Calories

Ingredients

• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 teaspoons onion powder
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 2 cups uncooked white rice
• 2 (10.75 ounce) cans milk
• 4 tablespoons canola oil
• 2 (10.75 ounce) cans water
• 2 tablespoons steak seasoning
• ¼ cup diced white onion
• 1 tablespoon kosher salt, or to taste
• 2 pounds venison steak, cubed
• ½ tablespoon ground black pepper, or to taste
• 1 (16 ounce) package sliced white mushrooms

Recipe Instructions

Step 1

Combine venison with steak seasoning in a large glass or ceramic bowl; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Step 2

Heat oil in a large saucepan over medium heat until it reaches 350 degrees F (175 degrees C) when measured with a meat thermometer, about 5 to 10 minutes. Add venison and fry until brown on each side, 4 to 5 minutes. Add onion; cook and stir for 1 minute. Turn off heat and drain and discard any oil from the pan.

Step 3

Add butter to the pan and allow to melt. Add condensed soup, milk, salt, pepper, onion powder, and garlic powder. Simmer over medium heat, stirring occasionally, for 30 minutes.

Step 4

Add water, mushrooms, rice, and Worcestershire sauce, increase heat to medium-high, and bring to a boil. Reduce heat, simmer, and stir often to prevent rice from sticking until rice is cooked through, venison is tender, and sauce is reduced, about 20 minutes. Remove from heat and serve.