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

Tangy Venison Stroganoff Recipe

Publisher Photo
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

Ingredients

  • 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, 1,081 mg sodium, 10 g carbohydrate, 1 g fiber, 43 g protein.

Directions

  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

Nutritional Facts

1 serving (1 each) equals 317 calories, 10 g fat (5 g saturated fat), 165 mg cholesterol, 1,081 mg sodium, 10 g carbohydrate, 1 g fiber, 43 g protein.

Light-Bodied Red Wine

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

Reviews for Tangy Venison Stroganoff

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
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.

MY REVIEW
Reviewed Apr. 15, 2009

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

MY REVIEW
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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