This post is sponsored by Bolner’s Fiesta Brand.
Venison Stroganoff is my idea of the perfect comfort food! Hearty, stick to your ribs, full of amazing flavor, comfort food. This version uses venison instead of the usual beef but still has all of the amazing flavors of a traditional stroganoff! Perfectly low carb, keto friendly and gluten free…served over a bed of mashed turnips…absolute HEAVEN!
Growing up, the best part of my birthday was I always got to pick what meal I wanted for dinner and year after year I always chose the same thing…stroganoff. My Grandpas birthday was the day after mine and often we celebrated together and stroganoff was one of his favorites…WIN WIN! The rich, savory combination of beef and mushrooms…a little tang from the wine and that sour cream sauce…LORD! In our house it was always served over egg noodles, but the traditional Russian version is usually served over potatoes, which is my favorite way to enjoy it…it must be the Polish in me! So to keep the carbs on the low side I chose to pair this venison stroganoff with my creamy, dreamy mashed turnips! You could also serve it on a bed of buttered cauliflower rice or even try some fathead or zucchini noodles!
The magic of the deep beefy, savory flavor of stroganoff is all in the browning of the meat and the mushrooms. That golden crust on the outside of the meat and the mushrooms give amazing rich flavor to the sauce! Paprika lends great flavor and color to this sauce and is popular in Eastern European dishes. Paprika can range in flavor from mild and sweet to spicy hot! In this venison stroganoff I use a mild sweet paprika. Make sure to use good quality spice for the best result! Check out Fiesta Brand Spices here! There’re spices are a staple in my kitchen, are always fresh, affordable and have amazing quality!
I’ve seen several different versions of stroganoff and many of them use premium cuts of beef like a filet. Since I’m using venison, I chose to use stew meat that’s typically cut from the hams and other tougher areas. First of all, venison is super lean, so using a tenderloin or loin tends to dry out too much when cooked fully in the sauce….save those yummy cuts for pan searing or grilling! I love to use the stew meat because it tends to have a little more fat and these little morsels get tender as they simmer in the sauce as opposed to drying out. Even in my beef version, I love using stew meat, it just has great flavor…so if you don’t have venison you can sub beef or even pork, it will still be amazing!
Venison Stroganoff is a hearty, comforting, low carb, keto friendly meal that the whole family will love! Tender, flavorful venison slow simmered in a savory mushroom and finished with sour cream and a little cream cheese for extra creaminess and tang…this dish is a winner! Cowboy and kid approved!
- 3 Tbsp Butter
- 1 1/2 pound venison stew meat
- ½ pound baby bella mushrooms sliced (about 2 cups)
- 1/2 medium onion diced
- 2 cloves garlic finely chopped
- ¼ cup sherry brandy or dry white wine
- 2 1/2 cups beef or chicken broth
- 2 Tbsp. tomato paste
- 1 ½ tsp paprika mild & sweet
- ½ tsp Dijon mustard
- ½ cup sour cream
- 1 oz cream cheese
- Salt & Pepper
Season venison with 1 tsp kosher salt and ½ tsp of pepper and toss. In a large skillet, melt butter over medium high heat. Add venison to the hot pan and sear on all sides till golden, don’t cook through. Depending on the size of your skillet you may need to do this in 2 batches to avoid overcrowding the pan. Once seared, remove the meat from the pan and set aside.
Turn the heat down to medium and add the onions and mushrooms to the pan. Sprinkle with about ½ tsp of salt and ¼ tsp of pepper and saute until onions are translucent and mushrooms are golden, about 10 minutes. Make sure the mushrooms and onions pick up anything stuck to the bottom of the pan from the venison. Add the garlic and saute for another 1-2 minutes, stirring constantly so the garlic does not burn.
Deglaze the pan with the wine and cook for 2-3 minutes stirring and picking up all the bits stuck to the bottom of the pan. The wine should be reduced by half. Add the broth, tomato paste, paprika and mustard and stir till combines. Reduce heat to a simmer and add the venison back to the pan. Cover and simmer for about 45 minutes to an hour or until venison is tender. If needed remove the lid for the last 5 minutes of cooking so the sauce can reduce some. The sauce should be somewhat thickened after simmering.
Remove from the heat and stir in the sour cream and cream cheese. Stir until combined. Taste and adjust seasoning as needed. Serve over a bed of cauliflower rice or over these creamy mashed turnips. Garnish with chopped parsley and a a little extra sour cream if desired! Enjoy!