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Tangy Venison Stroganoff

 Tangy Venison Stroganoff
Ellen Spes of Caro, Michigan coats tender chunks of venison and chopped onion with a silky sour cream sauce.
4 ServingsPrep: 10 min. Cook: 3-1/4 hours

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 317 calories,

2 of 2

Tangy Venison Stroganoff (continued)

Nutritional Facts: 10 g fat (5 g saturated fat), 165 mg cholesterol, 1,081 mg sodium, 10 g carbohydrate, 1 g fiber, 43 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.