"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." — cybes
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cubed lean venison
1 (8 ounce) package
1 (15 ounce) can
1 (8 ounce) container
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 dry, minced onion - never the same - and used minced garlic instead of powder. I think this recipe is a 5 but my husband said 3, he thought it was good but missing something - an onion perhaps? Loved the recipe, I have two deer in the freezer so I will definitely use it again. I do not feel that it would serve 8 though - at least not in this house!
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 the recipe exactly. I did have to add some water part way thru cooking because it seemed to be thickening up a bit to much.
Simple tasty meal that I will make again.
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 crockpot. I also added a little crushed red pepper since my husband likes food spicy. Served it over noodles.
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 of tomato sauce, so I actually used a jar spaghetti sauce (it worked!)
I added about 1 cup of red wine to the meat at the beginning of the cook time
Crock pot cooked - low for 8 hours - the meat was so tender! - added the sour cream at the end just before serving.
Will definitely make this again!
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 to add a vegetable to the main dish.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
From-Scratch Venison Stroganoff
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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