Venison & Chanterelle Stroganoff

Close up view of light brown slightly chunky sauce on top of pale tan wide egg noodles on a white plate. It's sprinkled with green bits of parsley on a round white plate.

Where’s the can of soup and packet of seasoning?

You don’t need them. The seasoning are very basic. Just onions, garlic, salt, pepper, paprika, worchestershire sauce, sour cream, chicken stock and an optional white wine. 

Where does Stroganoff Come from?

This cookbook, “A Taste of Russia”, can tell you all you want to know, Pepé and I are too busy cooking and eating, but the short answer is Russia. Check out the link, it’s pretty interesting.

Two wine bottles and a nutcracker who looks like a chef standing behind a tan slightly chunky sauce over wide egg noodles on a round white plate.

Wine Paring Inside and Out

I’m not selling myself as a wine expert, but I know what I like and I know what tastes good both inside this stroganoff and out (on the table). I always use a dry white wine for the sauce, but red goes nice with the venison (or beef). 

“You don’t have to be an expert to drink wine” 

Olivia Wright, Winemaker, Knotty Vines (a division of Rodney Strong)

I recently attended a Wine Media Conference in Oregon where Knotty Vines was one of the amazing sponsors. This is a newer division of Rodney Strong with a young and fresh attitude. I truly enjoyed their wine. It’s a great daily wine that won’t break the bank and tastes great. 

Oh, and you can cook with it too because you should never cook with wine you wouldn’t drink. If it tastes bad, so will your dish. 

“Wine is not rocket science, wine is about enjoyment” 

— Olivia Wright, Winemaker, Knotty Vines (a division of Rodney Strong)

Scroll down below recipe for Step-by-Step instructions

Other Venison or Chanterelles Recipes

Homemade Venison Bangers

Coiled links of uncooked Homemade Venison British Bangers.

Wild Chanterelle Mushroom Tart

Rustic chanterelle tart with ruffled filo dough crust sitting on a round wood pedestal that has bark around the edge. There are a few raw, whole chanterelles and some fresh thyme on the board for garnish.

Best Way to Preserve Chanterelle Mushrooms

chopped chanterelles, chopped garlic, partial stick of butter, bottle of dry vermouth and a chef kife on a white cutting board
Light brown slightly chunky sauce on top of pale tan wide egg noodles on a white plate. It's sprinkled with green bits of parsley and there's a nutcracker in the foreground that looks like a chef.

Venison & Chanterelle Stroganoff

Stacey Mincoff
This is a feel good meal that’s Forest to plate, from scratch and can be made in about 1 hour without canned soup or packets. Easy & Healthy.
Total Time 1 hr
Course Main Course
Cuisine Russian
Servings 3 Servings
Calories 341 kcal

Equipment

  • Skillet

Ingredients
 
 

  • 1/3 Pound Venison (or beef sirloin, sliced across the grain into 1/4” (0.635cm strips))
  • 1/4 Pound Chanterelle Mushrooms (or 1/2 cup my duxelles recipe, or other mushrooms)
  • 1 Large Garlic Clove (1+ teaspoon minced)
  • 1 Tablespoon Butter (unsalted)
  • 1 Tablespoon Flour
  • 3/4 Cup Yellow Onion (chopped)
  • 1/2 Cup Sour Cream
  • 1/4 Cup Dry White Wine (optional – can use more stock instead)
  • 1/2 Cup Chicken Stock (bone broth) (or beef, homemade or store-bought))
  • 1/2 Teaspoon Worcestershire Sauce
  • 1/2 Teaspoon Paprika
  • 3 Ounces Wide Egg Noodles
  • Salt and Lots of Black Pepper
  • Garnish with chopped parsley or chives (optional)

Instructions
 

  • Start a large pan of salted water boiling and have egg noodles ready to boil.
  • Heat large skillet on medium high and add butter. Once butter is almost done melting, add venison strips and cook for a 2-3 minutes on each side. No need to cook the meat all the way through, you’ll be adding it back to the pan later. It’s ok if it’s still a little rare even in the final dish… Just like beef. Once venison is seared a bit on both sides, remove from pan and set aside.
  • Add onions to the pan, season with a large pinch of salt and cook for a few minutes, then add the minced garlic and chanterelles. If you’re adding a cooked duxelle instead of fresh, you can wait until the onions have cooked before adding that.
  • Once mushrooms and onions are cooked (slightly browned), stir in the flour and cook for another couple of minutes (keep stirring and be careful not to burn).
  • Stir in the sour cream.
  • This might be a good time to add those noodles to the boiling water and cook those according to package directions.
  • Pour the wine and stock into the sauce, and add worchestershire sauce, paprika, and black pepper. Let this simmer for a bit to thicken up, taste and adjust seasoning if needed.
  • Add venison back into the pan and stir to combine. I see recipes that call for cooking the meat in the sauce for 30 minutes, but please don’t do this as it will be like eating a shoe. Venison and beef are best when barely cooked.
  • Spoon sauce and meat over cooked egg noodles or add the strained noodles to the pan and mix all together.

Notes

You can substitute sirloin cut of beef or even chicken if you want. You can also sub any kind of mushroom you want or leave them out entirely. If you’re like my mother, and hate cooked mushrooms, maybe you could chop up some celery and cook it at the same time as the onions.

Nutrition

Calories: 341kcalCarbohydrates: 31gProtein: 19gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 97mgSodium: 127mgPotassium: 565mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 5mgCalcium: 76mgIron: 4mg
Keyword chanterelles, Easy, Easy Healthy Cauliflower Soup, Foraged Food, Noodles, Russian, Venison
Tried this recipe?Let us know how it was!

Step-by-Step Instructions: 

Start a large pan of salted water boiling and have wide egg noodles ready to boil. 

Heat large skillet on medium high and add butter. Once butter is almost done melting, add venison strips and cook for a 2-3 minutes on each side. No need to cook the meat all the way through, you’ll be adding it back to the pan later. It’s ok if it’s still a little rare even in the final dish… Just like beef. Once venison is seared a bit on both sides, remove from pan and set aside. 

Thin strips of rare venison searing in a skillet.

Add onions to the pan, season with a large pinch of salt and cook for a few minutes, then add the minced garlic and chanterelles. If you’re adding a cooked duxelle instead of fresh, you can wait until the onions have cooked before adding that. 

Large torn pieces of wild chanterelle mushrooms and chopped onions cooking in a skillet.

Once mushrooms and onions are cooked (slightly browned), stir in the flour and cook for another couple of minutes (keep stirring and be careful not to burn). 

A small amount of flour added to chanterelle mushrooms and chopped onions sautéing in a skillet.

Stir in the sour cream.  

Wooden spoon stirring slightly thick, pale tan and chunky mixture in a skillet.

This might be a good time to add those noodles to the boiling water and cook those according to package directions. 

Pour the wine and stock into the sauce, and add worcestershire sauce, paprika, and black pepper. Let this simmer for a bit to thicken up, taste and adjust seasoning if needed. 

Wooden spoon stirring darker liquids into slightly thick, pale tan and chunky mixture in a skillet.

Add venison back into the pan and stir to combine. I see recipes that call for cooking the meat in the sauce for 30 minutes, but please don’t do this as it will be like eating a shoe. Venison and beef are best when barely cooked. 

Tan sauce with small chunks of brown meat that is pink in the center, piled in the center of a skillet.

Spoon sauce and meat over cooked egg noodles or add the strained noodles to the pan and mix all together. 

Light brown slightly chunky sauce on top of pale tan wide egg noodles on a white plate. It's sprinkled with green bits of parsley and there's a nutcracker in the foreground that looks like a chef.
Close up view of light brown slightly chunky sauce on top of pale tan wide egg noodles on a white plate. It's sprinkled with green bits of parsley on a round white plate.

Bon Appétit



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