FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

Meat RecipesVenison Recipes >  Venison Stroganoff

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

VENISON STROGANOFF

The Bounty Of Central Florida by Valerie Hart

Yield: 6 Servings
 

INGREDIENTS

    • 2 pounds Venison tenderloin
    • 3 tablespoons unsalted butter
    • 2 large shallots, sliced very thin
    • 1 pound white mushrooms, sliced thin
    • 2 tablespoons tomato ketchup
    • 1 teaspoon dry mustard
    • 2 tablespoons all-purpose flour
    • 2¼ cups broth made from venison bones, or concentrated beef broth
    Optional: 1/2 ounce black truffle peelings
    • 1/3 cup Madeira wine
    • 1 cup sour cream
     

DIRECTIONS

1. Slice the venison into fairly thick strips. Sprinkle lightly with salt and black pepper. Set aside.

2. Melt 1 tablespoon of the butter in a large, heavy skillet. Peel and slice the shallots and mushrooms. Cook over low heat until soft but not colored. Remove to a serving platter.

3. Add remaining butter to the skillet. Sear the venison quickly over high heat on both sides. Do not overcook. Beef should be rare at this point. Remove slices to the platter with the mushroom mixture.

4. Mix the ketchup with the mustard and stir into the skillet with the juices from the beef. Stir in the flour. Add the beef broth, stirring over medium heat until thickened.

5. Mix the truffle peelings with the wine and stir into the gravy Turn heat to simmer. Return the meat and mushroom mixture to the skillet Stir in the sour cream and serve immediately.
 

Note: Serve with cooked wide egg noodles on the side that have been tossed with salt and butter or oil.
 

 

RELATED RECIPES


   Venison Recipes    ·    Venison with Blackcurrants    ·    Venison Roast, Slow Cooker    ·    Braised Venison Ribs    ·    Brown n Bag Roast Venison    ·    Fiesta Venison    ·    Fireside Venison Chili    ·    Quick Venison Sausage    ·    Roast Venison    ·    Roast Venison with Wine Sauce    ·    Smoked Venison Leg    ·    Smoked Venison Salad    ·    Spiced Venison Meatballs    ·    Ultimate Venison Meatloaf    ·    Venison or Game Sausage    ·    Venison with Pecans    ·    Venison Stew    ·    Venison Stroganoff    ·    Venison Summer Sausage    ·    Venison Tenderloin   


  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Popular Pages

Culinary Posters

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.