We love the hearty and flavourful, yet simple idea of Stroganoff. It’s a glorious combo of meat, earthy veggies, noodles, and sauce that’s sure to warm you up on a chilly and/or rainy evening! So, when we were given a couple of packs of venison medallions, we opted to make two different stroganoffs to compete with one another! This one was the first of the set. The second version was a Horseradish Venison Stroganoff.
For this one, we opted to play on the rich flavours of the venison by adding mushrooms, garlic, onion, and chopped spinach. Once that was sauteed, we continued braising in a sweet and earthy Hay Stock to really accentuate the woodsy taste. From there, we added some sour cream to add body to the sauce and then finished it off with our noodles!
Time: 60 Minutes
Ingredients:
- Venison Tenderloin
- Garlic
- Onion
- Mustard Seeds
- Spinach
- Cremini Mushrooms
- Egg Noodles
- 1 Cup Hay Stock
- 1/2-3/4 Cup Sour Cream
Method:
- Prep your veggies by peeling and dicing your onion and garlic and then slicing your mushrooms. If using fresh spinach, chop it…if using frozen, defrost it.
- Melt a little butter in a Dutch oven, and add your veggies and mustard seeds. Cook until your onions turn opaque.
- As your veggies cook, bring a pot of water to a boil
- Also, as your veggies cook, chop your venison into small cubes.
- Once your onions are opaque, add your venison to the Dutch oven, and brown them.
- Pour your hay stock in, cover, and allow to simmer to tenderize your meat.
- When your water boils, add your egg noodles, and boil until soft.
- Whisk your sour cream into your Dutch oven, to fully combine.
- Add your noodles to the Dutch oven, and fold everything together. Allow to simmer again to let all the flavours continue to develop.
- If you’d like a little thicker sauce, combine a couple of tablespoons of flour with some warm water in a mason jar, and shake with the lid on to combine…then, pour that into your Dutch oven, and allow to thicken.
- Plate, devour, and enjoy!
