Make venison stroganoff from scratch with this spin on a classic dish my mother used to make This is cooked in the oven though it can be done on the stovetop or in a slow cooker Its wonderful served over rice or noodles
Prep Time
2 hrs 25 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Toss venison cubes in flour to coat.
Heat 2 tablespoons oil in a large skillet until smoking. Add venison and cook until well browned; transfer to a plate. Add remaining 1 tablespoon oil to the skillet; when hot
add mushrooms and cook until softened. Stir in onion and cook until soft and translucent.
Return venison to the skillet
then stir in tomato sauce
Worcestershire sauce
salt
pepper
and garlic powder. Pour into a casserole dish. Cover and bake in the preheated oven for 1 1/2 hours
stirring occasionally.
Stir in sour cream and continue cooking until venison is tender
