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Venison and Morel Stroganoff Recipe Featured image

Venison Morel Stroganoff

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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.

  • Total Time: 50 minutes
  • Yield: 4 people 1x

Ingredients

Units Scale
  • 1–2 lbs venison (see notes ¹ for substitutes)
  • 1 lb morel mushrooms (see notes ² for substitutes)
  • 6 tbsp butter
  • 1 large onion
  • 3 large garlic cloves
  • 4–5 tbsp flour
  • 32 oz beef stock (reserve 1 cup of this)
  • 8 oz sour cream
  • 2–3 cups half and half
  • 1 Tablespoon Worcestershire Sauce
  • 1 bag egg noodles (see notes ³ for substitutes)

Instructions

  1. Preheat an oven at 250°F.
  2. Sear the venison in an oven-safe pot as you. Once seared on all sides, pour 1 cup of beef broth and cover the venison.
  3. Bake for 4-5 hours (This can also just cook in a slow cooker on Medium/high for the same amount of time with about a cup of beef broth).
  4. Once it’s done cooking it should easily break apart. Tear/cut apart the venison and add the venison and juice to the sauce (directions below).
  5. When you’re ready to serve cook the noodles and put into a platter or bowl of your choice. Then, pour the sauce over, mix and ENJOY!!!
  6. Sauce Directions
  7. In a stock-pot melt 4 tbsp of butter (reserve the other 2 tbsp for the mushrooms) at a low-medium temp, chop up the onion (if you like less onion useless), toss the onions into the melted butter, and constantly stir until the onions sweat.
  8. Add garlic cloves and Worcestershire Sauce. Continue stirring until the onions are translucent.
  9. Add the mushrooms and cook until heated through
  10. Add flour, slowly whisking as you add.
  11. Once it’s in a sticky dough-type consistency, slowly add the beef stock and continue whisking. Continue to whisk until very thick and then begin to add the half and half slowly. Take breaks in between to stir vigorously. Once all the half and half are added stir until all is incorporated.
  12. Let it simmer at low-medium heat until thickened. Add the sour cream and taste. Add any salt, pepper, or additional Worcestershire Sauce to taste.

Notes

¹ Use a beef chuck roast in replacement for venison.
² Button or Baby Portabellas work fine for this
³ If you don’t have egg noodles, any pasta works, I honestly use spaghetti or linguine often in my stroganoff.

If you have leftover sauce & meat:
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
  • Cook Time: 45 minutes
  • Category: Dinner
  • Cuisine: American

Nutrition

  • Calories: 997
  • Sugar: 13
  • Sodium: 832
  • Fat: 49
  • Saturated Fat: 27
  • Carbohydrates: 88
  • Fiber: 7
  • Protein: 53
  • Cholesterol: 289

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