Garnish this venison stroganoff dish with freshly chopped parsley and serve with a glass of red wine. (Jenny Nguyen-Wheatley photo)
By Jenny Nguyen-Wheatley
Beef stroganoff is a classic, and it works equally as well with wild game. To enjoy this venison dish with wine, I suggest drinking pinot noir, a Grenache/Garnacha blend, Sangiovese or a medium-bodied red table wine.
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
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Ingredients:
- 1 ½ pounds of venison roast, silver skin removed and thinly sliced
- Oil
- Kosher salt, to taste
- Freshly cracked pepper
- 1 medium onion, sliced
- 1 large package of cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup low sodium beef broth
- 1 teaspoon Dijon mustard
- 16 ounces sour cream
- Flat leaf parsley, freshly chopped
- 16 ounces uncooked egg noodles
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Directions:
- Boil water and cook pasta according to package directions. Meanwhile, coat the bottom of a pan in oil and heat over high heat. Add sliced venison and sear—do not overcook. Sprinkle with salt. (I spread the meat out in the pan and only browned one side, leaving the top pink. It will cook the rest of the way later.) Remove meat and set aside on a plate.
Thinly-sliced venison roast searing in a pan. (Jenny Nguyen-Wheatley photo)
- Add more oil as necessary to the pan. Lower heat to medium-high. Add sliced mushrooms and brown in batches. Remove mushrooms to a plate/bowl and set aside. Lower heat to medium, and add sliced onion and a pinch of salt. Sauté until softened and translucent. Return mushrooms to pan and add garlic—sauté for 30 seconds.
Sliced cremini mushrooms, onions, and garlic. (Jenny Nguyen-Wheatley photo)
- Add beef broth and scrape the bottom of the pan. Whisk in Dijon mustard and sour cream and bring to a simmer, lower heat if necessary. Allow sauce to thicken. If it’s too thick, add more broth or water. When the sauce has thickened to your liking, season to taste with salt and pepper. Stir in cooked pasta and browned venison. Garnish with freshly chopped parsley and serve immediately.
Cooked egg noddles being added to the stroganoff sauce. (Jenny Nguyen-Wheatley photo)