Quick and easy stovetop venison Stroganoff with rice, no baking required.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 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
  • Combine venison with steak seasoning in a large glass or ceramic bowl; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

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  • Heat oil in a large saucepan over medium heat until it reaches 350 degrees F (175 degrees C) when measured with a meat thermometer, about 5 to 10 minutes. Add venison and fry until brown on each side, 4 to 5 minutes. Add onion; cook and stir for 1 minute. Turn off heat and drain and discard any oil from the pan.

  • Add butter to the pan and allow to melt. Add condensed soup, milk, salt, pepper, onion powder, and garlic powder. Simmer over medium heat, stirring occasionally, for 30 minutes.

  • Add water, mushrooms, rice, and Worcestershire sauce, increase heat to medium-high, and bring to a boil. Reduce heat, simmer, and stir often to prevent rice from sticking until rice is cooked through, venison is tender, and sauce is reduced, about 20 minutes. Remove from heat and serve.

Nutrition Facts

506 calories; protein 32.3g; carbohydrates 50.8g; fat 18.9g; cholesterol 99.3mg; sodium 2181.5mg. Full Nutrition
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