VenisonWild Recipes

How to Make Stroganoff with Axis Deer

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This is the perfect recipe to add to your weeknight rotation. It is so easy to make, it’s filling but most of all, it is absolutely delicious! The flavor of venison pairs so well with seared mushrooms and the sour cream adds the perfect amount of tang. You can keep leftovers in the fridge for up to 4 days, but I doubt there will be any left to save!

This recipe is traditionally served over egg noodles, but you can use rice, mashed potatoes or even polenta! If you do not have venison stock, beef stock works just as well. I used shiitake mushrooms, but any mushroom will do. Don’t have Axis? You can use any type of venison or red meat. 

Serving Size: 4 servings
Time to make: 1 Hour
Special Equipment: Large Cast Iron Pot or Dutch Oven 


venison chili

Looking for more venison ideas? Try out Dustyn Carroll’s Green Chile Venison Pozole!


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Axis Deer Stroganoff 

Recipe by Rikki Folger
0.0 from 0 votes
Course: Venison, Wild Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lbs venison steak, thinly sliced

  • 2 tbsp avocado oil (or any neutral oil or lard)

  • 1 yellow onion, diced

  • 16 oz shitake mushrooms, sliced

  • 2 cloves garlic, minced

  • 3 tbsp flour

  • 3 cups venison stock, or beef stock

  • 2/3 cup sour cream

  • 1 tbsp kosher salt

  • 2 tsp ground black pepper

  • To Serve
  • 16 oz egg noodles, cooked

  • Chives for garnish

Preparation

  • Slice venison steak into thin, bite size strips. Season generously with kosher salt.
  • Heat avocado oil in a large cast iron pot over medium high heat.
  • Sear venison strips on each side for 30 seconds and transfer to a plate. The trick is to cook the venison in small batches to get a good sear.
  • Turn heat down to medium and add diced onions to the same pot. Cook for 5 minutes, until translucent.
  • Add sliced mushrooms and cook until golden brown, stirring occasionally.
  • Sprinkle flour on top of the mushroom and onions, stir well and cook for 1 minute.
  • Add half of the venison stock and mix well. Slowly add the rest of the stock while stirring.
  • Add seared venison to the pot, bring to a boil and reduce to a simmer. Cook for 5 minutes.
  • Turn off the stove and add sour cream. Mix well.
  • Serve over warm egg noodles and garnish with chives.

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Rikki Folger

Rikki Folger is a professional chef who specializes in wild game and foraged food. Her purpose is to build a deep connection with the natural world through her recipes and adventures. When she isn’t cooking delicious meals, you will find her on a wild adventure with friends, new and old.

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