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Tangy Venison Stroganoff Recipe
Tangy Venison Stroganoff Recipe photo by Taste of Home

Tangy Venison Stroganoff Recipe

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Ellen Spes of Caro, Michigan coats tender chunks of venison and chopped onion with a silky sour cream sauce.
TOTAL TIME: Prep: 10 min. Cook: 3-1/4 hours
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 3-1/4 hours
MAKES: 4 servings


  • 1-1/2 pounds boneless venison steak, cubed
  • 1 medium onion, sliced
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/2 teaspoons cornstarch
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • Hot cooked noodles

Nutritional Facts

1 serving (1 each) equals 317 calories, 10 g fat (5 g saturated fat), 165 mg cholesterol, 1081 mg sodium, 10 g carbohydrate, 1 g fiber, 43 g protein.


  1. Place venison and onion in a 3-qt. slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender.
  2. In a small bowl, combine the cornstarch, sour cream and horseradish. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles. Yield: 4 servings.
Originally published as Tangy Venison Stroganoff in Taste of Home June/July 2003, p43

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Feb. 24, 2010

"I've made this several times and I always get lots of compliments on it. The horseradish adds a very nice flavor."

Reviewed Apr. 15, 2009

"i love this recipe, but I also add a little garlic!"

Reviewed Dec. 14, 2007

"My husband and I did not like this recipe at all. It was very easy to prepare, but the taste was not very appetizing."

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