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Venison Morel Stroganoff

Recipe by Jenn Giam Smith

  • Total Time50 minutes (not counting venison cooking)
  • Yield4 people 1x

This recipe for Venison-Morel Stroganoff fun play on beef stroganoff uses two Wisconsin favorites, morel mushrooms, and venison to make a new fun Wisconsin version of a classic stroganoff.

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5 from 2 reviews

a plate of pasta with venison and morel mushrooms and a mushroom gravy

Ingredients

Units Scale
  • 2 lbs venison (see NOTES 1 for substitutes)
  • 1 lb morel mushrooms (see NOTES 2 for substitutes)
  • 6 tablespoons unsalted butter
  • 1 large onion
  • 3 large garlic cloves
  • 4 tablespoons all-purpose flour
  • 4 cups beef bone broth [split into 3 cups and 1 cup] (see NOTES 3 for substitutions)
  • 8 oz sour cream
  • 3 cups half and half
  • 1 tablespoon Worcestershire sauce
  • Kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 (12 oz bag) Broad Egg Noodles (see NOTES 4 for substitutes)

Instructions

Venison directions

  1. Preheat oven to 250°F.
  2. Prep the Venison with salt and freshly ground black pepper (I used about 1 teaspoon of salt and ½ teaspoon of pepper)
  3. Sear the venison in an oven-safe pot as you. Once seared on all sides, pour 1 cup of broth and cover the venison.
  4. Bake for 4-5 hours. (You can also cook this in a slow cooker on Medium/high for the same amount of time with about a cup of broth.)
  5. Once it’s done cooking, it should easily break apart. Tear/cut apart the venison and add it and its juice to the sauce (directions below).

Sauce Directions

  1. In a stock pot on medium heat, melt 4 tablespoons of unslated butter (reserve the other 2 tbsp for the mushrooms) at a low-medium temp, add the onion into the melted butter, cooking and stirring until the onions become translucent.
  2. Add the garlic cloves, Worcestershire sauce, and mushrooms, cooking until heated through
  3. Add all-purpose flour and stir to coat everything and create a thick lumpy paste.
  4. Slowly add the 3 cups of broth and continue stirring and cooking until thick.
  5. slowly add the half and half, take breaks in between to stir, and ensure that it’s completely incorporated.
  6. Let it simmer at low-medium heat until thickened to a gravy-like consistency. Add the sour cream and kosher salt, black pepper, or additional Worcestershire sauce to taste.

Equipment

Notes

  1. 1:1 ratio in weight of a beef chuck roast
  2. 1:1 ratio in weight of Button or Baby Portabellas
  3. 1:1 ratio of Vegetable Broth (Use Code: JENNSMITH15 to 15% off at Gourmend)
  4. 1:1 ratio in weight of any pasta works. I have been known to use spaghetti or linguine in my stroganoff. Check out Pete’s Pasta for 3 great options for High Protein Low Carb short-cut pastas (Use code: JENN and get $7.00 of your order).

Storage

If you have leftover sauce & meat (no Noodles), you can freeze it for another time! When you’re ready to eat, heat up on medium (you might have to have a 1/2 cup of milk to it, and a pinch of salt). Then, just cook up some noodles and add them to the sauce.

  • Prep Time: 5 minutes
  • Venison Cooking: 5 hours
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Find it online: https://www.jenn-smith.com/venison-and-morel-stroganoff/