Wild In The Kitchen: Venison Stroganoff
This fast and easy dish takes venison to a new level.
1 1/2 lbs. of venison backstraps
3 cups baby mushrooms
1 large onion, sliced thick
1 cup beef broth
1 cup heavy cream
2/3 cup sour cream
1 pat butter
Cornstarch to thicken
Prepare all ingredients first. Slice venison backstraps against grain in 1/4-inch wide strips. Slice baby mushrooms in 1/4-inch wide strips. Slice large onion in wide strips. In a cast iron Dutch oven on medium heat, add the pat of butter and a drizzle of olive oil. Add the onions and cook until onions are soft. Add the mushrooms and cook. Season with salt and pepper. Remove this mixture to a plastic bowl. Meanwhile, in a large pot, bring water to a rolling boil. Add a dash of olive oil and Fusilli pasta. Fusilli pasta is the corkscrew-shaped noodle. It has a lot of grooves, and it catches and holds the sauce. Now back to the Dutch oven. With the Dutch oven on high heat, add the sliced tenderloins and a dash of olive oil. Cook until tenderloins get a crust on the edges. Add the onion and mushrooms back to this mixture and the beef broth and simmer for 5 minutes. Meanwhile, remove the Fusilli pasta and drain in a colander in the sink. Add the heavy cream and then the sour cream to the Dutch oven and stir well. Add cornstarch to thicken if needed. Serve over the Fusilli pasta.
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