Recipe: Venison Stroganoff

December 9, 2015 — 1 Comment


Do you have some fresh venison in your freezer with which you are dying to try something new? Our friends over at Huntress in the Kitchen have a great recipe for you to try! It is simple, quick, and very tasty! Here is how you make it:


  • 1 lb ground venison 
  • 2 tablespoons extra-virgin olive oil, divided
  • salt and pepper
  • 3 teaspoons paprika
  • 4 cups beef broth
  • 8 oz crimini mushrooms, sliced
  • 1/2 cup diced onion
  • 1 teaspoon garlic, minced
  • 8 oz dry extra-wide pasta ribbons
  • 1 cup sour cream
  • fresh parsley, for serving


  1. Heat 1 tablespoon of the olive oil over medium heat in a large skillet. Add the mushrooms and cook until they are tender, about 7 minutes. Season with salt and pepper, then remove from the skillet into a bowl and set aside.
  2. Heat the remaining 1 tablespoon of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 5-7 minutes. Stir in the garlic, and cook for 1-2 minutes. Add the ground venison and continue to cook, breaking up the venison with a spoon as it cooks, until it is browned and cooked through. Sprinkle the paprika over the top, and stir to combine.
  3. Pour in the beef broth and the pasta. Bring to a light boil, then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 18-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.
  4. Serve topped with fresh parsley

Give it a try and tell us what you think! While you’re at it, head over to Huntress in the Kitchen to get even more delicious recipes for your wild game kitchen fare.

One response to Recipe: Venison Stroganoff

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