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9 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. 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


  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!

  4. Chris

    Made this for supper tonight. It was delicious. Meat was almost as tender as the noodles and the sauce was rich and tasty.

  5. Al

    Stroganoff is a great classic. It’s originality comes from 19th Century Russia where a variety of meats were eaten in this art.
    Stroganoff, compliments the venison in my eyes….and taste buds!

  6. Jane Shaw Booze

    I made this delightful stroganoff, but I put it over roasted cauliflower florets for a lower carb option. I like noodles as much as the next person, but this was delicious.

  7. Janie Wilson

    Just made this stroganoff and oh my goodness it was delicious. I made a couple changes though. I do a lot of canning and the venison I used was out of the jar, and I didn’t use dill & nutmeg (my hubby don’t like it) and I used white zinfadel instead of madeira wine.. I’m so glad I found this site. Thanks so much !!

  8. Jim

    I don’t have any back strap but I do have some steaks and a roast in the freezer. Do you think it would work out if I sliced it, pounded it thin and seared it, instead of cooking the whole back strap?

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