Well, here it FINALLY is: The promised recipe for Venison Stroganoff. I know that I have been promising this recipe for several weeks on my Weekly Menu Plans, and I know I have been very negligent in lots of my promised recipes. I will just have to beg your forgiveness. The last few months have been rather crazy for me for multiple reasons. Not to make excuses, but just so you know, I feel like I haven’t been totally present on my blog lately.
For one, we have all been sick. Then sick again. Then sick AGAIN! We’ve been through colds, bronchitis, flu, appendicitis, and that wonderful throwing up bug.
Then, it just so happens that our house is on the market. But we don’t own our house, we rent. Interesting in itself, but add to that, that we are also looking to move to a different area (to the tune of about 3-4 hours away), and the crazy stress of job hunting, house hunting, health insurance maneuvering, etc., and you can imagine that my brain is whirling around.
So please be patient with me. I promise, I’ll be more present on my blog, hopefully soon! But for now, please bear with the craziness.
Now, on to the recipe! We were blessed by some friends with some venison in our freezer, which is a meat I have never done much cooking with. But I am getting used to it! I have been told (and I agree) that one of the best ways to use Venison Tenderloin is to make a stroganoff. This one is really easy and takes very little time.
- 3-4 tablespoons butter
- Venison Tenderloin or Backstrap (truthfully, the weight will vary here depending on the size of your deer – I think mine was about 1 pound), cut into fairly small pieces
- 1 small can mushrooms (if you choose to use fresh, put them in at the beginning with the meat, rather than waiting until the end)
- 4 cloves minced garlic
- 1 cup sour cream
- Salt and pepper to taste
1) Melt butter in a saucepan. Add meat and cook until almost done. “Done” means different things to different people, I am learning, especially when it comes to game meat. I did find that it cooks pretty fast, and since it is a VERY lean meat, also gets tough fast, so you want to have all your other ingredients ready to add, so as not to overcook it.
2) Add garlic and saute for about 1 more minute.
3) Add sour cream, mushrooms, salt, and pepper, and heat just until warm.
4) Serve over rice or gluten-free pasta. Enjoy!
Oh, and you can just use beef too. I have used this same method to do Beef Stroganoff and it is delicious!
As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!
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