From-Scratch Venison Stroganoff

From-Scratch Venison Stroganoff

cybes 0

"A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or noodles."
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2 h 40 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
  3. Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
  4. Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.



This was fabulous! I really liked it, it was so quick and easy. I used the crockpot because I had a pie in the oven and it turned out wonderful. I did not have an onion on hand so I used some dr...

My husband is the venison eater in the family and he said it was very good. I served it with brown rice and it was a very hearty winter meal. I used the oven method for cooking and followed th...

Pretty good use for venison. Reduces the gamey flavor. I used 1/2 the amount of oil & 1/2 the sour cream (also light sour cream) to cut the calories down even further, and I cooked it in my cr...

I thought this was reeally good. My venison was tough, so next time I will tenderize it first. But other than that it was delicious.

This was delicious! I made the following variations to the recipe: I dredged the meat in almond flour instead of white flour before browning in half olive oil, half butter I forgot to get a can...

This was fantastic. So quick and easy. Every time I make it someone asks me for the recipe! I do use less tomato sauce than here, and a few more herbs, and I also added finely diced carrots t...

Delicious. I made a few changes, I used olive oil, diced tomatoes, and put everything in a slow cooker for about 2.5 hours - turned out great.

I have used this recipe many times just as written. It is delicious and the meat is so tender. The sauce is perfect, and has the right amount of tang from the combination of sour cream, Worcest...