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Venison Stroganoff

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PREP TIME
15 min
COOKING TIME
130 min
TOTAL TIME
145 min
SERVINGS
8 servings
Dinner U.S.
Venison Stroganoff
Ingredients
  • 2 pounds cubed lean venison
  • 3 tablespoons all-purpose flour
  • 3 tablespoons canola oil
  • 1 (8 ounce) package sliced mushrooms
  • 1 onion, diced
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 (8 ounce) container sour cream
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit. In order to prepare the dish, coat the venison cubes evenly with a fine powder obtained from wheat.
2
Heat 2 tablespoons of oil in a large cooking vessel until it reaches its smoke point. Add the venison cubes and cook them until they develop a rich brown color; transfer them to a serving plate. Add the remaining 1 tablespoon of oil to the same cooking vessel; when it becomes hot, add sliced mushrooms and cook them until they become tender. Stir in chopped onions and continue cooking until they are soft and translucent.
3
Return the venison cubes to the cooking vessel, then stir in a savory sauce made from tomato paste, a liquid extract of anchovies, salt, and pepper. Pour the mixture into a baking dish. Cover it with a lid or foil and bake in the preheated oven for 1 1/2 hours, stirring occasionally.
4
To enhance the flavor and texture of the dish, stir in a creamy topping made from sour cream. Continue baking until the venison becomes tender, approximately 30 minutes longer.
5
Note: The cooking time may vary depending on the tenderness of the venison.