Venison stroganoff

Name: Venison stroganoff
Total time: 7200 s
Cuisine: American
Ingredients: 2-3 lbs cubed venison; A few tbsp olive oil; 2 cups beef broth; 1 yellow onion; 4-6 cloves garlic; 16 oz sliced mushrooms; 2 tbsp flour; 1 tbsp Dijon mustard; 2 tbsp Worcestershire sauce; 2 tbsp Maggi seasoning sauce; 1 1/2 cups heavy cream; 1/2 cup sour cream; 2-3 tbsp finely chopped chives (optional); 12 oz egg noodles; to taste Salt; to taste Black pepper

Courtney Mainhart @chef_NP_CMarie

Laredo, Texas

One of my favorite venison recipes!

Courtney Mainhart @chef_NP_CMarie

Laredo, Texas

One of my favorite venison recipes!

Saved

Ingredients

2 hours

2-3 lbscubed venison
A few tbspolive oil
2 cupsbeef broth
1yellow onion
4-6cloves garlic
16 ozsliced mushrooms
2 tbspflour
1 tbspDijon mustard
2 tbspWorcestershire sauce
2 tbspMaggi seasoning sauce
1 1/2 cupsheavy cream
1/2 cupsour cream
2-3 tbspfinely chopped chives (optional)
12 ozegg noodles
to tasteSalt
to tasteBlack pepper

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Steps

2 hours

1

Season cubed venison with salt and pepper. Add a few tablespoons of olive oil to large sauce pan or pot. Heat over medium high heat. Add venison and brown. Once venison is browned add onion, garlic, and beef broth. Lower to simmer and cook for about an hour.
2

After about an hour, add mushrooms and continue to cook for 30 minutes to an hour, until venison is tender. Turn off heat. Sprinkle in flour and mix thoroughly. Add in Dijon, mustard, Worcestershire sauce, Maggi sauce, heavy cream, sour cream, and chives mix thoroughly. Add salt and pepper to taste.
3

In a large pot, boil salted water and cook egg noodles until al dente.
4

Add egg noodles and mixed thoroughly. Let it sit so the noodles can continue to soak up some of the sauce mixing occasionally.
5

Serve and enjoy!