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Author Topic: Creamy Mushroom Venison Stroganoff  (Read 1570 times)
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MT Net
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« on: October 27, 2004, 06:07:19 AM »

This just in, just in time for the deer season.  I hope someone gets a deer so I can try this recipe.  


As we move through hunting season, it's obvious that more and more fresh game is going to be coming through the hunters' larders. Without becoming mean, it's been said that the average hunter's single biggest mistake is believing that harvesting game qualifies them to prepare it for eating. Without a doubt, fresh game not properly prepared is not only a waste of food, it's one of the worst experiences imaginable. Many people have eaten someone's "secret recipe" only to realize that if the secret's going to the grave with the cook, it might be reason enough in itself for a homicide - or homicidal thoughts.

To that end, we're again offering another recipe for venison. This one is provided to us by Jim and Ann Casada. It's featured in their new publication "The Ultimate Venison Cookbook". While this book is a sequel to their earlier version, it's not just revised for the sake of revision. Jim and Ann have provided an entire section on Health- Smart venison cookery. These recipes (including today's) feature low-carb, high-protein, low-fat options for good eating. Theirs are definitely not from the "if it tastes good spit it out" school of cooking.

Today, Creamy Mushroom Venison Stroganoff. Bon Appetit!


1 package (8 ounces) egg noodles or pasta
1-1/2 pounds venison cubed steak, cut into thin strips
3 tablespoons olive oil
½ large sweet onion, chopped
1 garlic clove, minced
1 package (8 ounces) fresh mushrooms, sliced
2 tablespoons, all-purpose flower
1 bouillon cube
1 ½ cups of water
3 teaspoons tomato paste
½ teaspoon paprika
½ teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon dried basil
2 tablespoons dried parsley
3 heaping tablespoons reduced-fat sour cream


Cook noodles or pasta according to package directions

Heat olive oil in a large non-stick skillet over medium-high heat and cook venison strips until just browned. You may need to cook the venison in batche s . Do not crowd in the pan. Remove venison strips from pan and set aside.

Add onion to skillet and sauté about 2 minutes. Add garlic and sauté 30 seconds. Add mushrooms and sauté 3 minutes. Sprinkle with flour and stir until blended.

Dissolve bouillon in hot water and add to mushrooms. Add tomato paste and cook, stirring constantly, until thickened.

Return venison to skillet and add paprika , Worcestershire sauce, salt, pepper, basil and parsley. Reduce heat and simmer about 15 minutes or until venison is tender. Remove from heat and stir in sour cream. Garnish with parsley. Serve over noodles or pasta.


 Tip: Tossed salad, bread sticks and zinfandel wine complete the meal very nicely.

FROM: Jim and Ann Casada's The Ultimate Venison Cookbook, Krause Publications ( www.krause.com) ($14.99 U.S. $22.99 Can). ISBN : 0-87349-744-9.

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« Reply #1 on: September 06, 2005, 10:28:41 AM »

MT Net......with deer season just around the corner, your recipe sounds too good to ignore. I'll slice the backstrap on a nice fat doe (we're required to take a specified number of does to keep the herd in balance) and give it a try. I'll let you know how it turns out. Thanks for sharing.

Louisiana Bill

USS America, CVA 66, VAW 124, 1969-70

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