Venison Stroganoff

Deer StroganoffSimple, quick, delicious….. sounds like a winner and believe me it is!  This recipe will have even the kids and even non deer meat eaters  alike asking for seconds.

Ingredients (serves 4-6)

2 lbs of venison backstrap

1 can of cream of mushroom soup

1 Tablespoon of beef base

2 Tablespoons of corn starch

8 oz of sliced mushrooms

1 sweet onion

2 Tablespoons of butter

2 Tablespoons of olive oil

1 teaspoon of garlic powder

16 oz of egg noodles



black pepper


Cube the 2lbs of lean backstrap into approximately 3/4″ pieces.  In a large skillet, add the backstrap cubes and sprinkle with salt, pepper, and garlic powder.  While the meat is browning, slice the onion.  Remove the meat from the skillet (leave the drippings) and place in a bowl temporarily (it does not have to be well done).  Add the onion, sliced mushrooms, and butter to the drippings in the skillet and saute until the onions soften.

While the onions are cooking, add the beef base to 1 quart of water and bring to a boil in a separate pot.  In a small bowl, add the cornstarch and just enough water to liquefy it.  Reduce heat on the beef base and slowly pour the corn starch into the base stirring as you go.  Return to a low boil and allow to simmer uncovered until onions are soft while stirring frequently.

Once the onions have softened, add the venison cubes back to the skillet.  Pour the beef base and empty the can of cream of mushroom soup into the skillet.  Stir until well blended, cover, and allow to simmer on low for 15 min.

Serve over cooked egg noodles.

Refrigerate leftovers, if there are any!


  • Randy


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