Venison Stroganoff

Stroganoff is a weeknight dinner that feels like a weekend meal. Thin strips of venison seared fast and hot, tossed in a creamy mushroom sauce, and piled over buttery egg noodles. The whole thing comes together in 30 minutes, which makes it perfect for busy evenings during hunting season when you've got more venison than time.

Ingredients

• 1.5 lbs venison sirloin or backstrap, sliced into thin strips (1/4 inch thick)
• 8 oz egg noodles
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 3/4 cup sour cream
• 2 tbsp Dijon mustard
• 2 tbsp butter
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Fresh parsley, chopped

Instructions

• Cook the egg noodles according to package directions. Drain and toss with a pat of butter. Set aside.
• Heat olive oil in a large skillet over high heat until it shimmers. Season the venison strips with salt and pepper. Sear in a single layer for 1 to 2 minutes per side until browned but still pink inside. Work in batches to avoid crowding. Transfer to a plate.
• Reduce heat to medium. Add the butter, onions, and mushrooms. Cook for 5 to 6 minutes until the mushrooms are golden and the onions are soft. Add the garlic and cook 1 minute more.
• Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the beef broth and Worcestershire sauce, stirring to deglaze the pan. Simmer for 3 minutes until thickened.
• Remove the pan from heat. Stir in the sour cream and Dijon mustard until smooth. Return the venison strips and any accumulated juices to the pan. Toss gently to coat.
• Serve immediately over the egg noodles, garnished with fresh parsley.

Tips

Sear the venison fast. High heat, thin strips, don't move them for a full minute. You want a brown crust on the outside with pink inside. If you cook them through at this stage, they'll be tough in the final dish.

Add the sour cream off the heat. If you add it to a boiling pan, it curdles and separates. Take the pan off the burner, stir it in, then gently warm everything back through.

Use backstrap or sirloin. These tender cuts work best for quick-searing. Tougher cuts like shoulder need long braising — they won't be tender enough in this 30-minute recipe.