Got Venison?

Yesterday I was thinking about what to cook for Sunday, game day.  Taking stock of what we had on hand all I needed was a package of fresh mushrooms to whip-up a pot-full of venison stroganoff.  As near as I can figure it has been more than a few years since I made this dish.  And, again, as it turns-out I shouldn't let so many years pass as this is one of the best comfort foods on the planet. 

This also happens to be one of those meals that impresses with its complex taste profile under the guise of thriftiness.  Doesn't matter if you're feeding your family tribe, throwing a dinner party, or like us - cooking for two and don't mind leftovers; this happens to be a recipe that stretches your valuable grocery dollars.

VENISON STROGANOFF 

Directions- 

Fetch a couple of packages of venison steaks or a roast from the freezer.  Because this is a low and slow stove-top braise you needn't use your best venison; a roast works really well. Thaw and cut into strips, cubes or chunks – you pick.  Be sure to trim every last vestige of silver skin and tallow from your cuts.  Season generously with fresh cracked pepper and cracked sea salt.  Dredge in flour and set aside.

 

 

Assemble a couple cups of beef base, half of a chopped onion and chopped garlic.  

 

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.  Add the chopped onion and sweat for a minute or two.  Add the chopped garlic.  

 

 

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 enough beef base to cover the meat.  Cover, and simmer 2 -3 hours.  Check periodically and taste for seasoning.  

 

 

Add the sliced mushrooms, cover and simmer a couple more hours.  Add more red wine as needed. 

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. 

 

 

After the stock has reduced to your satisfaction stir-in sour cream slowly to create a silky-smooth result.  Sour cream is totally personal.  When it is right for you, turn down the heat allowing it to continue to thicken. The flour used to dredge the venison should be sufficient; however, If needed you can thicken it further with slurry of corn starch and water.   

When the pot of water reaches a boil add your noodles of choice – we chose egg noodles.  Following the package directions cook your noodles until done.  

 

 

Serve your venison stroganoff over a bed of noodles in a bowl along with dinner rolls, unsalted sweet cream butter, maybe some garden peas on the side.  Red wine or an Oktoberfest beer is a terrific pairing to wash it down.  Throw your low-carb diet out the window and dig-in.  This is damn good chow if you can get it.  And it won't cost you a king's ransom.

Pro-Tip -  If you're feeling ambitious or you have an extra hand in the kitchen, substitute mashed taters or German spaetzle for the noodles.  No venison?  Substitute stewing beef.