I am often asked for tips and recipes for cooking deer meat, but I have not posted much about. There are a couple of reasons for that.
First, I know many of you don’t cook with venison and I try to post recipes that you all will use and enjoy.
Second, I don’t really do that much different when I cook venison. I usually just substitute venison for the beef in recipes and it works great.
Today though I decided it was time to share an easy venison recipe with you all, because it is really good.
And if you want to see more venison recipes, leave a comment and let me know, because I would be willing to share some ideas for using it, if you all are interested.
My favorite way to cook venison steak or roast is in the crock pot. I like the flavor and the texture of it cooked low and slow.
Today’s recipe is a simple stroganoff and you could easily use beef in place of the venison in this. I like this for venison because it has a lot of flavor. And cooking it all day really makes it tender and delicious.
In this recipe, I used Holland House Cooking Wine, and it gives it great flavor and helps tenderize the meat. We are not wine drinkers, but I love keeping cooking wine on hand to use in recipes like this.
It adds so much flavor to recipes and it really is a great way to help tenderize tougher cuts of meat.
And in case anyone is wondering stroganoff is one of those meals that is almost impossible to get a good picture of. It is delicious, but not photogenic.
Slow Cooked Venison Stroganoff
- 2 lbs venison steak or roast, cut into strips ( I have tried this with different cuts and it works fine)
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup or so oil for browning meat
- 1/3 cup cornstarch
- 1 onion, chopped
- 1- can beef broth
- 1 teaspoon mustard
- 8 ounces mushrooms, cleaned and sliced
- 1/3 cup white wine ( I used Holland House White Cooking Wine)
- 1/3 cup sour cream
- Heat half the oil in a pan.
- Cook onion in oil until tender. Remove from pan. And heat remaining oil.
- In a shallow pan or bowl combine salt, pepper, and cornstarch. Dredge meat in mixture until coated on both sides.
- Brown in oil on both sides. You don’t want to cook the meat, just brown it. You may need to do this in several batches.
- Place browned beef and onions in a crock pot. Add beef broth, mushrooms, mustard, and wine.
- Cook on low for 7-8 hours.
- Stir in sour cream and serve over rice or noodles.
Disclaimer: I am compensated for my time working with Holland House, but my thoughts and opinions are my own. I have used and loved their products for years.