Stroganoff with Venison

    45 minutes

    This is an easy and very good recipe that my family loves, cooked with venison.

    76 people made this

    Serves: 4 

    • 500g venison, cut into cubes
    • salt and pepper, to taste
    • garlic powder, to taste
    • 1 onion, diced
    • 2 (420g) tins condensed cream of mushroom soup
    • 500g uncooked egg noodles
    • 250g sour cream

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Season venison with salt, pepper and garlic powder to taste. Saute onion in a large frypan; when soft, add venison and brown. Drain when venison is no longer pink then add soup. Reduce heat to low and simmer.
    2. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add egg noodles then cook for 8 to 10 minutes or until al dente; drain.
    3. When egg noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked egg noodles and serve.
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    Reviews in English (76)


    I'm an avid hunter and have been making a version of this recipe for years. I like to lightly dust venison backstraps medallions (1/4" thick) in flour, then follow the recipe as is. I also do add a touch of dry sherry during the browning process to really give it a kick. Delicious and heathly meal. Enjoy!  -  20 Jan 2007  (Review from Allrecipes USA and Canada)


    I'm always looking for something new for all that deer meat my husband brings home...this was very good. I served it over mini penne pasta. The only thing I might do differently is used reduced sodium soup.  -  21 Feb 2002  (Review from Allrecipes USA and Canada)


    With a few changes this recipe is wonderful! I used 'golden mushroom soup' instead of other (it makes a big difference), two heaping spoonfuls of sour cream 30 min before serving instead of other, and a can of sliced mushrooms all in the crock pot. Kept other stuff the same. Excellent over wide egg noodles!  -  19 Nov 2007  (Review from Allrecipes USA and Canada)

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