• Jenn

Venison and Morel Stroganoff

For any of you lucky ducks that got a deer here is my stroganoff recipe using venison and morel mushrooms. This is one of my husband’s favorites. He goes hunting for morels in the spring, so we always have batches of them dried and stored away. If you don’t have any, just use button mushrooms, it tastes just as good. And if you’re not a hunter, it’s ok, you can also use a chuck beef roast as well.

Caution… this is by no means a “healthy” recipe. This stroganoff uses half and half, butter and sour cream, but it tastes amazing and is perfect for those cold fall/winter days. 

Enjoy!

Ingredients:

  1.         1-2 lbs of venison (or a beef chuck roast)

  2.         1lb of morel mushrooms (use button mushrooms if no morel)

  3.         6 tbsp of butter

  4.         1 large onion

  5.         3 large cloves of garlic

  6.         4-5 tbsp of flour

  7.         5 oz of beef stock

  8.         8oz of sour cream

  9.         2-3 cups of half and half

  10.         Worcestershire Sauce

  11.         1 bag of egg noodles

Preheat an oven at 250°. You will need to bake the venison with the stewed tomatoes covering the venison. Cover the Venison and bake for 4-5 hours (This can also just cook in a slow cooker on Medium/high for the same amount of time with the stewed tomatoes). Once it’s done cooking it should easily break apart. Tear/cut apart the venison and add it to the sauce (directions below) that will be in the crock pot.

In a stock pot melt 4 tbsp of butter (reserve the other 2 tbsp for the mushrooms) at a low-medium temp, chop up the onion (if you like less onion use less), toss the onions into the melted butter and constantly stir until the onions sweat. Add 3 large roughly chopped garlic cloves and a splash of Worcestershire Sauce, and continue stirring until onions are translucent. Add flour, slowly whisking as you add. Once it’s in a sticky dough type consistency, slowly add the beef stock and continue whisking. Continue to whisk until very thick and then begin to add the half and half slowly. Take breaks in-between to stir vigorously (like making amazing gravy it’s a very slow process). Once all the half and half is added pour in the gravy packet and stir until all the clumps are broken up. Let it simmer at low-medium heat until thickened. Add the sour cream and taste. Add any salt, pepper or additional Worcestershire Sauce to taste.

Pour the sauce into a slow cooker at low and stir every so often.

In a separate pan, melt the last 2 tbsp of butter and spread the mushrooms on the pan to cook just until heated through. Add to the sauce in the crock pot.

When ready to eat, cook the egg noodles and pour the sauce, meat and mushroom mix over the noodles. Enjoy!

If you have leftover sauce, just freeze for another time!

ENJOY and Share!

Make sure to tag me on Instagram and Facebook #thesmithcountry or @thesmithcountry! I love seeing friends and family come together over a special meal and fun food.


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Venison Morel Stroganoff

This is fun play off beef stroganoff using morel mushrooms and venison, but also includes how to easily replace it with beef and button mushrooms.

Course dinner

Cuisine American, Russian

Keyword dinner, morel mushrooms, stroganoff, stroganov, venison

Ingredients

  1. Ingredients:

  2. 1-2 lbs of venison   or beef chuck roast

  3. 1 lb of morel mushrooms use button mushrooms if no morel

  4. 6 tbsp of butter

  5. 1 large onion

  6. 3 large cloves of garlic

  7. 4-5 tbsp of flour

  8. 32 oz of beef stock

  9. 8 oz of sour cream

  10. 2-3 cups of half and half

  11. Worcestershire Sauce

  12. 1 bag of egg noodles

Instructions

Preheat an oven at 250°. using reverse searing, Cover the Venison and bake for 4-5 hours (This can also just cook in a slow cooker on Medium/high for the same amount of time with about a cup of beef broth). Once it’s done cooking it should easily break apart.  Tear/cut apart the venison and add it to the sauce (directions below).

sauce directions

In a stock pot melt 4 tbsp of butter (reserve the other 2  tbsp for the mushrooms) at a low-medium temp, chop up the onion (if you like less onion use less), toss the onions into the melted butter and constantly stir until the onions sweat.

Add 3 large roughly chopped garlic cloves and a splash of Worcestershire Sauce, and continue stirring until onions are translucent.

Add the mushrooms and cook until heated through

Add flour, slowly whisking as you add.

Once it’s in a sticky dough type consistency, slowly add the beef stock and continue whisking. Continue to whisk until very thick and then begin to add the half and half slowly. Take breaks in-between to stir vigorously (like making amazing gravy it’s a very slow process).  Once all the half and half is added stir until all incorporated.

Let it simmer at low-medium heat until thickened. Add the sour cream and taste. Add any salt, pepper or additional Worcestershire Sauce to taste.

Cook the egg noodles and pour the sauce, meat and mushroom mix over the noodles. OR pour the sauce into a slow cooker at low and stir every so often until ready to eat

Recipe Notes

If you have leftover sauce & meat, just freeze for another time!

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