From Scratch Venison Stroganoff: A Hearty and Delicious Recipe
Venison stroganoff is a rich and comforting dish that’s perfect for a cold evening. While it might seem intimidating to make from scratch, this recipe breaks down the process into easy-to-follow steps. Using venison adds a unique depth of flavor that elevates this classic comfort food to something truly special. This recipe provides a detailed guide to creating a delicious and satisfying venison stroganoff from start to finish.
Why Venison Stroganoff?
Venison offers a unique flavor profile compared to beef, being leaner and having a slightly gamey taste. When prepared correctly, venison is incredibly tender and flavorful, making it an excellent choice for stroganoff. The earthy notes of the venison complement the creamy sauce beautifully, resulting in a dish that’s both hearty and refined. Plus, using venison is a great way to utilize ethically sourced meat, especially if you’re a hunter or know someone who is.
Ingredients You’ll Need
This recipe focuses on using fresh, high-quality ingredients to create the best possible flavor. Here’s a breakdown of what you’ll need:
* **Venison:** 2 pounds of venison stew meat, cut into 1-inch cubes. Look for cuts like shoulder or leg, which are well-suited for slow cooking.
* **Olive Oil:** 2 tablespoons, for searing the venison.
* **Butter:** 2 tablespoons, for sautéing the vegetables.
* **Onion:** 1 large yellow onion, chopped.
* **Mushrooms:** 1 pound of cremini mushrooms, sliced. You can also use other varieties like shiitake or oyster mushrooms for a more complex flavor.
* **Garlic:** 4 cloves, minced.
* **Beef Broth:** 4 cups. Homemade is always best, but a good quality store-bought broth will work too.
* **Dry Red Wine:** 1 cup. Use a full-bodied red like Cabernet Sauvignon or Merlot.
* **Worcestershire Sauce:** 2 tablespoons. This adds depth and umami to the sauce.
* **Dijon Mustard:** 2 tablespoons. This provides a tangy counterpoint to the richness of the cream.
* **All-Purpose Flour:** 2 tablespoons, for thickening the sauce.
* **Sour Cream:** 1 cup. Full-fat sour cream is recommended for the best texture and flavor.
* **Fresh Parsley:** 1/4 cup, chopped, for garnish.
* **Salt and Black Pepper:** To taste.
* **Egg Noodles:** 1 pound, for serving. Wide egg noodles are traditional.
Equipment You’ll Need
* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Sharp knife
* Measuring cups and spoons
* Wooden spoon or spatula
* Large skillet (optional, for browning venison in batches)
Step-by-Step Instructions
Now, let’s get into the detailed steps for making this delicious venison stroganoff:
**Step 1: Prepare the Venison**
* Pat the venison cubes dry with paper towels. This is crucial for achieving a good sear. Moisture inhibits browning.
* Season the venison generously with salt and black pepper. Don’t be shy – proper seasoning is key to bringing out the flavor of the venison.
**Step 2: Sear the Venison**
* Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. You want the oil to be shimmering hot.
* Add the venison to the pot in batches, ensuring not to overcrowd it. Overcrowding will lower the temperature of the pot and prevent proper browning. If your pot isn’t big enough, use a large skillet instead.
* Sear the venison on all sides until nicely browned. This should take about 2-3 minutes per side. The browning process, known as the Maillard reaction, creates complex flavors that are essential to the stroganoff.
* Remove the seared venison from the pot and set aside.
**Step 3: Sauté the Vegetables**
* Add the butter to the same pot and let it melt over medium heat.
* Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the sliced mushrooms and continue to sauté until they release their moisture and become browned, about 8-10 minutes. The mushrooms should shrink in size as they cook.
* Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
**Step 4: Create the Sauce**
* Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will create a roux, which will help thicken the sauce.
* Slowly pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits. These browned bits, called fond, are packed with flavor.
* Add the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
**Step 5: Simmer the Stroganoff**
* Return the seared venison to the pot.
* Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the venison is very tender. The longer it simmers, the more tender the venison will become.
* Check the venison periodically and add more beef broth if needed to keep it from drying out. The sauce should be thick enough to coat the back of a spoon.
**Step 6: Finish the Stroganoff**
* Remove the pot from the heat.
* Gently stir in the sour cream until it’s fully incorporated. Be careful not to boil the stroganoff after adding the sour cream, as it can curdle. A lower temperature ensures a smooth and creamy sauce.
* Taste and adjust the seasoning with salt and pepper as needed.
* Stir in most of the chopped fresh parsley, reserving some for garnish.
**Step 7: Cook the Egg Noodles**
* While the stroganoff is simmering, cook the egg noodles according to package directions until al dente. Don’t overcook the noodles, as they will become mushy.
* Drain the noodles well.
**Step 8: Serve**
* Serve the venison stroganoff over the cooked egg noodles.
* Garnish with the remaining fresh parsley.
Tips for Success
* **Don’t overcrowd the pot when searing the venison.** This is crucial for achieving a good sear. Work in batches if necessary.
* **Use good quality ingredients.** The better the ingredients, the better the final dish will taste. Opt for fresh mushrooms, high-quality beef broth, and full-fat sour cream.
* **Don’t rush the simmering process.** The longer the venison simmers, the more tender it will become.
* **Be careful not to boil the stroganoff after adding the sour cream.** This can cause the sour cream to curdle.
* **Adjust the seasoning to your liking.** Taste the stroganoff and add more salt, pepper, or Dijon mustard as needed.
* **If you don’t have red wine, you can substitute with more beef broth.** However, the red wine adds depth and complexity to the flavor.
* **For a richer flavor, you can add a tablespoon of tomato paste along with the flour.**
* **To make ahead, prepare the stroganoff up to the point of adding the sour cream. Refrigerate overnight and add the sour cream just before serving. Reheat gently on the stovetop.**
Variations
* **Mushroom Variety:** Experiment with different types of mushrooms, such as shiitake, oyster, or porcini, for a more complex flavor.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.
* **Add Vegetables:** Consider adding other vegetables like carrots or celery along with the onions and mushrooms.
* **Cream Cheese:** For an even creamier sauce, substitute half of the sour cream with cream cheese.
* **Herbs:** Experiment with different herbs like thyme or rosemary for a unique flavor profile.
Serving Suggestions
Venison stroganoff is a complete meal on its own, but here are a few serving suggestions to enhance your dining experience:
* **Side Salad:** A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the stroganoff.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.
* **Steamed Vegetables:** Steamed green beans or asparagus are a healthy and flavorful side dish.
* **Mashed Potatoes:** For an even more comforting meal, serve the stroganoff over mashed potatoes instead of egg noodles.
Nutritional Information (Approximate per serving)
* Calories: 600-700
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 40-50g
(Note: Nutritional information can vary depending on specific ingredients and portion sizes.)
Conclusion
This from-scratch venison stroganoff recipe is a labor of love, but the results are well worth the effort. The combination of tender venison, rich creamy sauce, and perfectly cooked egg noodles creates a dish that’s both satisfying and unforgettable. Whether you’re a seasoned cook or a beginner, this recipe provides a clear and detailed guide to creating a restaurant-quality meal in the comfort of your own home. So gather your ingredients, put on your apron, and get ready to enjoy a truly exceptional venison stroganoff!
Enjoy!