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3 responses to “Venison Stroganoff”

  1. Scott

    Hey Hank, just processed my first deer yesterday. Looked to your site for some recipes. Made venison stock from one section of ribs that looked too small to worry about as well as the leg bones and shoulder. Planning on making your barbacoa this week as well with the front shoulder.

    I saw this post today and just had to let you know that I have been making grass fed beef stroganoff for years now and can’t wait for the venison version next. Anyway here’s the recipe I use and I would never suggest it other than it truly is phenomenal. http://www.cookstr.com/recipes/beef-stroganoff-2 It comes from “Please to the Table: The Russian Cookbook” by Anya Von Bremson. I follow it pretty loosely in terms of quantities. But the book is well worth it too

    Keep up the great work

    Scott

  2. Brian W

    I have been browsing your site for quite a while and made a few of your recipes. I have 3 deer in the freezer so far this season and plan on making a lot more of your recipes! This one looks amazing and will definitely be added to the list!
    Keep up the good work.

  3. Chad Low

    Comfort food indeed! This dish was a staple in my mom and dad’s house when I was growing up. Can’t wait to try out this recipe!

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