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Thick and Rich Venison Stroganoff
Thick and Rich Venison Stroganoff
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Prep Time:
10 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
"Succulent venison stroganoff with savory beef gravy, spicy red pepper flakes, and creamy mushroom soup."
Ingredients:
  • 1 (2 pound) venison roast, cut into 1/2-inch-thick strips
  • 0.5 cup red wine
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 1 pinch salt
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 1.3333333730698 cups beef stock
  • 0.75 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon prepared yellow mustard
  • 0.25 teaspoon red pepper flakes, or more to taste
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (3 ounce) package cream cheese, softened
Instructions:
  • In a large bowl, combine venison with red wine, 1 teaspoon of salt, and black pepper. Allow to marinate for 10 minutes before removing the venison and setting aside the marinade for later use.
  • In a large skillet over medium heat, warm olive oil. Brown venison by cooking and stirring for 5 to 7 minutes. Transfer to a plate. Discard excess grease. Melt 2 tablespoons butter in the same skillet. Sauté onion with a pinch of salt until soft, about 5 minutes. Add garlic and cook until onion is translucent, about 4 minutes. Combine with the venison on a plate.
  • In the same skillet over medium heat, melt 1/4 cup of butter. Add flour and cook, stirring, until lightly browned, about 4 minutes. Gradually whisk in beef stock and water, then bring to a boil while stirring constantly. Lower the heat to medium-low and pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture, cover, and simmer until the venison is tender, stirring every 20 minutes, for 1 to 2 hours.
  • Combine the cream of mushroom soup and cream cheese in the skillet, and cook for 5 minutes before serving. Season with salt and pepper to taste.

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