Venison Stroganoff
#1
Nontypical Buck
Thread Starter
Join Date: Feb 2003
Location: Deep in the heart of......... Texas USA
Posts: 1,327
Venison Stroganoff
This stuff is good!
VENISON STROGANOFF
In large skillet combine:
2 lbs. Venison steak, cubed
2 TBSP. Butter
1 onion diced
8 oz. sliced mushrooms
1 clove garlic, minced
Set aside when meat is browned.
In another skillet combine and bring to a boil:
2 cups milk
1 envelope onion soup mix
Thicken by adding small amounts of roux. Reduce heat and stir in meat mixture and 1 cup sour cream.
Put it on noodles or rice. Or eat it outa the skillet.
VENISON STROGANOFF
In large skillet combine:
2 lbs. Venison steak, cubed
2 TBSP. Butter
1 onion diced
8 oz. sliced mushrooms
1 clove garlic, minced
Set aside when meat is browned.
In another skillet combine and bring to a boil:
2 cups milk
1 envelope onion soup mix
Thicken by adding small amounts of roux. Reduce heat and stir in meat mixture and 1 cup sour cream.
Put it on noodles or rice. Or eat it outa the skillet.
#3
Nontypical Buck
Thread Starter
Join Date: Feb 2003
Location: Deep in the heart of......... Texas USA
Posts: 1,327
RE: Venison Stroganoff
Ahhhhhh roux...... it's part of Cajun cuisine (I'm not Cajun but I'm here to tell ya they know how to eat!! I get over to Looooooosiana every chance I get). Many creole recipes start with, "First, you make a roux...." I found a better explanation of roux than I could give...check out [link]http://www.gumbopages.com/food/ingred.html[/link]
Enjoy.
Enjoy.
#4
RE: Venison Stroganoff
what is roux?
For half fat and half gravy roux, the longer you simmer the mix, the darker and more flavorfull. Simmer slow not boil and burn. It should take about 30-6- min.
Enjoy and have fun.
#7
Nontypical Buck
Join Date: Feb 2003
Location: Slower Lower Delaware 1st State
Posts: 1,776
RE: Venison Stroganoff
Another great recipe! I printed this one.
Another good way to make a roux(pronounced rooo) if your watchin the carbs is to mix some corn starch in cold liquid/water or milk and then add to hot liquid.Will thicken it nicely.
Another good way to make a roux(pronounced rooo) if your watchin the carbs is to mix some corn starch in cold liquid/water or milk and then add to hot liquid.Will thicken it nicely.
#8
RE: Venison Stroganoff
Sounds like a good recipe but try first marinading the sliced meat & mushrooms in a large zip-lock bag with 1 cup of white wine & 1/4 cup olive oil. Place in bag & remove air and leave in fridge for 6-12 hrs. Drain then carry on.
Bon Appetite
Bon Appetite
#9
Join Date: Aug 2003
Location:
Posts: 134
RE: Venison Stroganoff
that sounds like a nice addition. I'll have to give it a shot.
I usually marinade most of my meat in Worshire sause and soy sauce over-night. This seems to really flavor the meat, but I think adds too much "something" and takes away the natural flavor.
I'm going to try your marinade, and I also heard using Italian dressing was good too
I usually marinade most of my meat in Worshire sause and soy sauce over-night. This seems to really flavor the meat, but I think adds too much "something" and takes away the natural flavor.
I'm going to try your marinade, and I also heard using Italian dressing was good too
#10
Nontypical Buck
Join Date: Feb 2003
Location: Slower Lower Delaware 1st State
Posts: 1,776
RE: Venison Stroganoff
I made the Venison Stroganoff for Din Din tonight. Superb!
Wife and daughter loved it. Everybody had 2 helpings and enough left for couple lunches. I tweeked it just a bit to lower the fat and carbs.
I really liked the butter in this recipe.It smoothed and blended everthing very nicely.
Used pint of low fat cream,pint of 2% milk. Used double the mushrooms(baby portabellos). Mixed up some corn starch to thicken. Seasoned with some of my own premixed seasoning along with 1 tsp salt,1tbsp of ground pepper. Simmered for hour and spooned it over some low fat wheat noodles and sprinkled with parsley.
Next time(real soon)gonna try 1/2 cup of white wine while cooking. Other than cooking time it only took 1/2 hour from browning meat,thicken,and bring to simmer. You could actually have this on table in about 45 minutes.
Wife and daughter loved it. Everybody had 2 helpings and enough left for couple lunches. I tweeked it just a bit to lower the fat and carbs.
I really liked the butter in this recipe.It smoothed and blended everthing very nicely.
Used pint of low fat cream,pint of 2% milk. Used double the mushrooms(baby portabellos). Mixed up some corn starch to thicken. Seasoned with some of my own premixed seasoning along with 1 tsp salt,1tbsp of ground pepper. Simmered for hour and spooned it over some low fat wheat noodles and sprinkled with parsley.
Next time(real soon)gonna try 1/2 cup of white wine while cooking. Other than cooking time it only took 1/2 hour from browning meat,thicken,and bring to simmer. You could actually have this on table in about 45 minutes.