Venison Stroganoff

Ingredients

• 1 ½ lbs venison (I used backstrap for this recipe but any good cut would work)
• 1 large onion sliced
• 2 tablespoons vegetable oil
• 1 cup sliced mushrooms (button mushrooms work but wild foraged oyster mushrooms would add a certain uniqueness to the meal)
• 3 tablespoons butter
• ½ cup red wine for deglazing…another ½ cup for consuming while cooking
• 2 tablespoons all-purpose flour
• 2 cups venison bone broth (you can substitute beef broth)
• 1 tablespoon Dijon mustard
• 1 cup sour cream (at room temperature)
• Salt and pepper to taste
• Chives for garnish

Preparation

1. Cut your backstrap into medallions.  Using a meat mallet, tenderize your medallion.  Then cut into dice size pieces.
2. Season with salt and pepper
3. Heat vegetable oil in a dutch oven over high heat.  Quickly sear the backstrap, cooking each piece carefully to medium rare.  Remove the backstrap and set aside to rest.
4. Reduce heat and deglaze the pot with wine.
5. Add butter to your dutch oven.  Add sliced onions and cook until translucent.   
6. Add mushrooms and cook until tender. 
7. Dust both mushrooms and onions with flour and stir until incorporated.
8. Add venison bone broth
9. Simmer for approximately 10 minutes.
10. Add Dijon mustard.
11. Turn off the heat and stir in the sour cream until your sauce is well incorporated.
12. Add the venison back to the sauce and stir.
13. Serve of egg noodles and garnish with chives.

Chef’s Note: 

• This dish is traditionally served over egg noodles and I prefer the smaller pasta such as rotini.  It is also excellent over mashed potatoes or grits. 
• When choosing your wine, it is important to select a wine that you would be willing to drink. 
• If you prefer a thinner sauce, just add more broth to the mixture.