Venison Stroganoff Recipe - North American Whitetail

Boil water and cook pasta according to package directions. Meanwhile, coat the bottom of a pan in oil and heat over high heat. Add sliced venison and sear—do not overcook. Sprinkle with salt. (I spread the meat out in the pan and only browned one side, leaving the top pink. It will cook the rest of the way later.) Remove meat and set aside on a plate. See Photo GalleryThinly-sliced venison roast searing in a pan. (Jenny Nguyen-Wheatley photo)Add more oil as necessary to the pan. Lower heat to medium-high. Add sliced mushrooms and brown in batches. Remove mushrooms to a plate/bowl and set aside. Lower heat to medium, and add sliced onion and a pinch of salt. Sauté until softened and translucent. Return mushrooms to pan and add garlic—sauté for 30 seconds. See Photo GallerySliced cremini mushrooms, onions, and garlic. (Jenny Nguyen-Wheatley photo)Add beef broth and scrape the bottom of the pan. Whisk in Dijon mustard and sour cream and bring to a simmer, lower heat if necessary. Allow sauce to thicken. If it’s too thick, add more broth or water. When the sauce has thickened to your liking, season to taste with salt and pepper. Stir in cooked pasta and browned venison. Garnish with freshly chopped parsley and serve immediately. See Photo GalleryCooked egg noddles being added to the stroganoff sauce. (Jenny Nguyen-Wheatley photo) See Photo GalleryStir in cooked venison. (Jenny Nguyen-Wheatley photo) See Photo GalleryTop the finished venison stroganoff with freshly chopped parsley before serving. (Jenny Nguyen-Wheatley photo)