Welcome to Part 2 of our recent Venison Stroganoff bonanza! We started with Venison Spinach Stroganoff, and then when my wife was away for dinner, my son and I went with a version she would not have enjoyed. That hypothetical lack of enjoyability came from the addition of horseradish, which my son and I find enjoyable!
As the horseradish cooked with the other ingredients, it really mellowed nicely and gave our stroganoff a distinct, rich, and full flavour profile! One other change we made from our first version was that we pre-cooked the venison in the sous vide for 3 hours at 135 degrees F. This helped make the meat even more tender than the first version!
Time: 60 Minutes (+3 hours if sous viding the venison)
Ingredients:
- Venison Tenderloin
- Mustard Powder
- Ground Sage
- Black Pepper
- Salt
- Garlic
- Onion
- Horseradish
- Peas
- Cremini Mushrooms
- Egg Noodles
- 1 Cup Veggie or Beef Stock
- 1/2-3/4 Cup Sour Cream
Method:
- Cut your venison into cubes, and place in a bowl. Sprinkle on your mustard powder, sage, black pepper, and salt. Stir to combine, and set aside. If you’re going the sous vide route, place in a zip top bag, remove all the air, and sous vide for 3 hours at 135 degrees.
- Once your meat is done sous viding (or is coated and ready to cook without sous viding), use a different cutting board and with a different knife (to avoid cross-contamination) to peel and slice your onion and garlic.
- Melt some butter in a Dutch oven, and add your onion and garlic. Cook until they start to turn opaque.
- As your onions cook, slice your mushrooms and bring a pot of water to a boil (for your egg noodles).
- When your onions and garlic turn opaque, add your mushrooms and venison to the Dutch oven. Cook to brown the meat, and then add your peas and horseradish. Stir to combine, and let cook for a few more minutes.
- Add your beef stock, and bring to a simmer. Cover, and allow to simmer for a half hour or so.
- When your water is boiling, cook your egg noodles.
- When your simmering time is done, add and stir in your sour cream until it fully combines.
- When your egg noodles are ready, drain the water, and pour your noodles into your Dutch oven.
- If you would like to thicken your dish, combine two tablespoons of flour with some warm water in a mason jar, affix the lid, and shake to dissolve. Then, pour it into your Dutch oven, and simmer to thicken.
- Plate, devour, and enjoy!
