In The Kitchen: Recipes

Venison Stroganoff

Venison Stroganoff

By Steve Hall

A bit on the elegant side but still quick and easy to make from your canned venison. Try it on toast, noodles, or cardboard it's great!


• 2 pints of canned venison

• 1/8 cup cooking oil

• 1 cup chopped onions

• 1/8 cup flour

• 1 tbl brown sugar

• 3 cups quartered mushrooms

• 2 tbl minced garlic

• 1/4 cup whipping cream

• 1/2 cup cream of mushroom soup

• 1/2 cup tomato paste

• 1 cup sour cream

• 1 tsp paprika

Cooking Directions:

Put your oil, onions and flour in a large sauce pan. Sauté until onions are soft and the flour is cooked. Put in your mushrooms and simmer for 3 minutes. Add your brown sugar, garlic, whipping cream, and cream of mushroom soup. Take 2 pints of canned venison and drain the juice off of one of them. Pour the juice from the other jar in the pan to help cook the mushrooms. Simmer 5 minutes. Add your cup of sour cream, tomato paste, and paprika. Stir it up real good then add your canned venison. Fold the meat in gentle because canned venison is tender. Salt and pepper to taste and serve over noodles. You can also eat the venison stroganoff on toast!

Copyright 2021 by Buckmasters, Ltd.

Copyright 2020 by Buckmasters, Ltd