Venison Stroganoff

Most stroganoffs call for mushrooms, so use fresh ones for the best taste. And if you don’t like mushrooms, leave ’em out. I add parsley and blue cheese to the top of mine not only as a garnish, but the blue cheese adds that ‘kick.’

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Venison Stroganoff

Ingredients

• 2 lbs venison carefully trimmed and sliced thinly across the grain into strips
• 2 tablespoons olive oil
• salt and pepper
• 3/4 cup butter
• 1 large yellow onion diced
• 4 cups mushrooms quartered
• 5 garlic cloves minced
• 1 teaspoon worcestershire sauce
• 3/4 cup game or beef stock I like to bring it to a boil and thicken with a little cornstarch mixed with cold water
• 2 fresh sage leaves minced (or sub pinch dried sage leaves)
• 1/3 cup sour cream
• 4 cups wide noodles cooked and warm
• 2 tablespoons red bell pepper finely diced
• 1/2 cup blue cheese crumbles
• minced parsley

Instructions

• Heat oil in a large skillet over medium-high. Season meat with salt and pepper and brown evenly, but not past medium-rare.
• Remove meat and transfer to a bowl. Melt butter in pan and add onions. Cook for 5 minutes.
• Add mushrroms. Cook for 4 minutes more.
• Add garlic, Worcestershire, broth and sage leaves
• Reduce heat to low and simmer, uncovered, until liquid is reduced to about 1/2 cup.
• Stir in sour cream and heat while stirring often, for 3 - 4 minutes or until sauce is bubbly.
• Return venison to pan to warm.
• Mound noodles on plates, top with stroganoff mixture and top with red bell pepper, blue cheese crumbles and parlsey.