Venison Stroganoff

I don't rightly know why I haven't made this dish for such a long time because it is likely one of the best comfort foods around.   

In a nod to Robert Mueller's investigation of Russian intervention in the 2016 election the notorious venison stroganoff has returned.  It was universally acclaimed as yummy good.  I’ll make it again – yet will wait a bit so we do not tire of it.   

VENISON STROGANOFF 

Directions- 

Fetch enough venison steaks from the freezer to feed however many hungry people you’ve invited to dinner.  Thaw and cut into strips, cubes or chunks – you pick.  Season generously with salt and pepper and dredge in flour.  Set aside.  

In a cast-iron Dutch oven heat olive oil to screaming hot and brown your venison in shifts so that the oil stays hot.  Remove the browned venison and set aside.  Deglaze your kettle with a bunch of red wine (I prefer Merlot) to get all the browned bits of goodness off from the bottom of the pot. This step is critical. 

Return the venison to the pot along with a couple of chopped garden onions.  Add enough beef base to cover the meat (3-4 cups – depending), cover with the lid and simmer all afternoon while you go back to the woods to freeze your tuckus in a deer stand.   

After you’ve returned home and hung your deer check on your stroganoff.  Add another cup of Merlot and three pints of fresh sliced mushrooms.  Return the lid and cook another hour while you thaw-out and enjoy cocktail hour and snacks with your friends.   

Remove the lid and continue to simmer over medium heat while the sauce reduces.  Start another large pot with salted water to boil.  This is for the noodles.  Continue to reduce the stock adding salt and pepper to taste.  After the stock has reduced to your satisfaction stir-in sour cream slowly to create a silky-smooth result.  Figure a pint-plus for the sour cream.  When it is right turn down the heat allowing it to continue to thicken.  If needed you can thicken it further with slurry of corn starch and water.   

When the pot of water reaches a boil add two large packages of the noodle of choice – we chose egg noodles.  Following the package directions cook your noodles until done.  Drain them in a colander and return them to the pot with a generous drizzle of olive oil so the noodles don’t stick.   

Serve your venison stroganoff over a bed of noodles in a bowl along with French baguettes, unsalted sweet cream butter and red wine to wash it down.  Throw your low-carb diet out the window and dig-in.  Damn good chow.

Cheers!