From-Scratch Venison Stroganoff
Cutting the udon noodles dough.
Recipe Summary From-Scratch Venison Stroganoff
A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or noodles.
Ingredients | How To Make Udon Noodles From Scratch2 pounds cubed lean venison3 tablespoons all-purpose flour3 tablespoons canola oil1 (8 ounce) package sliced mushrooms1 onion, diced1 (15 ounce) can tomato sauce½ teaspoon garlic powder1 teaspoon salt1 teaspoon pepper1 tablespoon Worcestershire sauce1 (8 ounce) container sour creamDirectionsPreheat oven to 350 degrees F (175 degrees C).Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.Info | How To Make Udon Noodles From Scratchprep: 20 mins cook: 2 hrs 20 mins total: 2 hrs 40 mins Servings: 8 Yield: 8 servings
TAG : From-Scratch Venison StroganoffMeat and Poultry Recipes, Game Meats, Venison,
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