Wild Game Stroganoff


1 lb Venison
¼ cup flour
1 tsp salt
1 tsp black pepper
1 tsp coriander
1 Tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup mushrooms, thinly sliced
2 garlic cloves, minced
1 ½ cup Beef stock
1 ¼ sour cream, low fat works if you are watching calories
2 green onions sliced
Salt and pepper to taste
The juice from half a lemon

  • Thinly cut venison across the grain into bite size pieces
  • Mix flour, salt, black pepper, coriander together and lightly coat venison in flour mixture
  • Put olive oil into large skillet over high heat, sear for 1-2 minutes only
  • Turn heat down to med-high and add onion, celery and mushrooms sweat in pan while stirring for 1-2 minutes
  • Add garlic for 1 minute
  • Add beef stock cover and simmer for 30 minutes if using a tender cut of meat. If the meat is tough simmer for 1-2 hours
  • Take mixture off the heat and add sour cream, black pepper, green onions and the juice of half a lemon
  • Stir until well blended, you can warm very slightly over heat but don’t cook it too much
  • Serve over rice or wide noodles

Serves 4

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