Venison Stroganoff


1/2 teaspoon freshly ground black pepper
2 lbs. boneless venison, all visible fat removed, cut into bite-size pieces
2 tablespoons acceptable vegetable oil
1 lg. onion, sliced ΒΌ-inch thick
1 3/4 cups homemade beef stock
1/4 cup dry sherry
1 pound fresh mushrooms, thickly sliced
1 (12 oz.) pkg. macaroni
1 cup sour cream
2 tablespoons ketchup
1/4 teaspoon salt


In a large bowl, mix flour and pepper. Add meat and toss to coat evenly. In a large, nonstick skillet or Dutch oven, heat oil over medium-high heat. Add meat and onions and saute, stirring frequently, until meat is nearly browned on all sides, about 5 minutes. Add stock and sherry; stir well. Partially cover and simmer over low heat, stirring occasionally, 1 1/2 hours, or until meat is tender.
While meat simmers, saute mushrooms in a nonstick skillet over medium heat, stirring occasionally. Cook 20 minutes. Add mushrooms to the meat. Cook macaroni according to package directions, omitting salt; drain.
Place sour cream, ketchup, Worcestershire sauce and salt in a medium bowl. Whisk together to mix well and set aside. When meat is fully cooked, add yogurt mixture. Stir and heat about 5 minutes. Serve over macaroni.




Beef may be used in place of venison.



8.0 - 10 servings


Friday, December 11, 2009 - 2:57am


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