Rating: 4.55 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
2 hrs 20 mins
total:
2 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.

Nutrition Facts

266 calories; protein 26.1g; carbohydrates 9.2g; fat 13.9g; cholesterol 98.2mg; sodium 632.1mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
12/16/2007
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 dry, minced onion - never the same - and used minced garlic instead of powder. I think this recipe is a 5 but my husband said 3, he thought it was good but missing something - an onion perhaps? Loved the recipe, I have two deer in the freezer so I will definitely use it again. I do not feel that it would serve 8 though - at least not in this house! Read More
(16)
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/15/2007
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 dry, minced onion - never the same - and used minced garlic instead of powder. I think this recipe is a 5 but my husband said 3, he thought it was good but missing something - an onion perhaps? Loved the recipe, I have two deer in the freezer so I will definitely use it again. I do not feel that it would serve 8 though - at least not in this house! Read More
(16)
Rating: 4 stars
01/16/2008
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 the recipe exactly. I did have to add some water part way thru cooking because it seemed to be thickening up a bit to much. Simple tasty meal that I will make again. Read More
(14)
Rating: 4 stars
03/03/2009
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 crockpot. I also added a little crushed red pepper since my husband likes food spicy. Served it over noodles. Read More
(9)
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Rating: 4 stars
03/02/2010
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. Read More
(3)
Rating: 5 stars
08/26/2011
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 to add a vegetable to the main dish. Read More
(2)
Rating: 5 stars
01/17/2012
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 of tomato sauce so I actually used a jar spaghetti sauce (it worked!) I added about 1 cup of red wine to the meat at the beginning of the cook time Crock pot cooked - low for 8 hours - the meat was so tender! - added the sour cream at the end just before serving. Will definitely make this again! Read More
(2)
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Rating: 5 stars
07/22/2012
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. Read More
(1)
Rating: 5 stars
02/21/2015
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 Worcester and tomatoe sauce. So good in fact that today I came back to this loved by all recipe this time using beef stew cuts rather than the venison. Thank you for sharing your great recipe. Read More
Rating: 4 stars
10/28/2020
This was a great way to use up some older venison I had in my freezer! I've never made a stroganoff that has a tomato base to it, and I really liked the flavor that it added. I changed the method of cooking to be all stovetop, as the venison I used was quite tender, and wouldn't need to cook in the oven for an hour and a half. So I simply cooked the onion and mushrooms until all moisture evaporated, then added the venison, and cooked until browned. Sprinkled all that with the seasoning and flour, cooked a minute, then added the rest of the ingredients. I did find that I needed 1 cup of chicken broth, as it wasn't enough liquid as written. I simmered the sauce for 25-30 minutes, then added in sour cream to taste (probably half the amount listed). I would definitely make this again. It tasted great! Might even add some dried herbs next time to take it up a notch. Thank you for the recipe! Read More