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From-Scratch Venison Stroganoff

Rated as 4.5 out of 5 Stars

"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."
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2 h 40 m servings 266
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
  3. Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
  4. Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 266 calories; 13.9 9.2 26.1 98 632 Full nutrition

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Read all reviews 8
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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 dr...

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 th...

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 cr...

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...

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 t...

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.

I have used this recipe many times just as written. It is delicious and the meat is so tender. The sauce is perfect, and has the right amount of tang from the combination of sour cream, Worcest...