Venison Stroganoff with Sherry

Venison Stroganoff with Sherry


This classic dish gets a venison variation - egg noodles, sour cream, mushroom soup, onion, sherry and browned venison all stirred into a rich and creamy concoction with no gamey taste at all.

Modified from: Venison Stroganoff

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45 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Marinade venison in milk for at least 30 minutes (longer depending on age of deer when killed - younger deer are less gamey). Saute onion in a large skillet with garlic, paprika, and use sherry instead of olive oil; when soft, add venison and brown. You will need to add more sherry at this time. Cover & cook until venison is brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.


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