Venison Stroganoff

~ Brenna Kucinski

2 lbs. venison loin, sliced thinly and cut into 2-inch long pieces

1/4 cup flour, seasoned with 1/4 tsp. salt and a dash of pepper

1 lb. button mushrooms

1 large onion, chopped

1/4 lb. butter

1 15-oz can stewed tomatoes, chopped

2 cloves of garlic, minced

1 pint sour cream (1 lb. container)

3 Tbs. Worcestershire sauce


Dust venison with seasoned flour.  In a heavy skillet, melt one half of the butter and brown venison on all sides.  With a slotted spoon, transfer the venison to a 4-quart oven-proof casserole dish.

Melt the remaining butter and brown the onions and garlic.  Then add the mushrooms and continue to brown until they soften.   Add these to the casserole dish

Blend together the stewed tomatoes, sour cream and Worcestershire sauce, and gently stir into the venison mixture.

Cover and bake in a preheated 325 degree oven for 1 to 1 1/2 hours.

Serves 4 to 6.

This can be served over noodles or rice.

This is a terrific recipe!  I find that if you assemble it ahead of time, either earlier in the day of the day before, the flavors are even better.   This will keep for several days in the fridge and only gets better with age.   I have always served it with rice as it absorbs all the delicious juices but noodles would be more traditional.  Enjoy!!

Venison Backstrap Steaks

It doesn’t get much simpler than this. Pat Rich submitted it, declaring that it’s hardly a recipe, but they love it.

Using a cast iron skillet sauté some onions in butter until translucent (ONLY butter no fake stuff) remove onions from pan,.

Add more butter being sure skillet is good and hot.

Toss steaks in pan & brown each side quickly, salt and pepper, then throw onion back in pan with steak to finish.

It takes a nanosecond to cook steaks if you like them rare as we do, 2-3 minutes tops!

Venison Roast

This recipe came from Kim Rich’s mother.

3 – 4 lb venison

1/4 cup apple cider vinegar

1/8 cup brown sugar


1/4 cup flour

1/2 cup melted butter

1/2 cup ketchup

2 TB Worcestershire Sauce

Medium onion, chopped

2 cloves mashed garlic

1 cup water

1st rub roast with vinegar, brown sugar & salt. Then rub all over with flour & brown roast on all sides in heavy pot.
Add melted butter, ketchup, Worcestershire Sauce, onion, garlic and water.

Cook covered in 325 oven, basting ever 1/2 hour till done to your liking. Med rare is approx. 135 degrees on meat thermometer