Rich and Velvety Venison Stroganoff

Ingredients 0/17

Step 1

Tos the venison in a big bowl with the red wine, a teaspoon of salt, and some black pepper. Let it marinate for about 10 minutes. Once ready, take the venison out and keep the marinade aside.

Step 2

Heat some olive oil in a large skillet over medium heat, then add the venison. Cook it, stirring occasionally, until it’s nicely browned—this should take around 5 to 7 minutes. Take the meat out and set it on a plate. Pour off any extra grease from the pan.

Step 3

Melt 2 tablespoons of butter in the same skillet. Add the chopped onion with a pinch of salt and cook, stirring now and then, until the onions are soft—about 5 minutes. Throw in the garlic and cook for another few minutes until the onions turn translucent. Then, scoop this onion and garlic mix onto the plate with the venison.

Step 4

Melt 1/4 cup of butter in the skillet over medium heat. Whisk in the flour and keep stirring for about 4 minutes until it gets a light golden color. Gradually whisk in the beef stock and water, bringing everything to a boil while stirring constantly.

Step 5

Turn the heat down to medium-low, then pour in the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture back into the skillet. Cover it and let it simmer gently, stirring every 20 minutes or so, until the venison is tender—this might take between 1 and 2 hours.

Step 6

About five minutes before you’re ready to eat, stir in the cream of mushroom soup and cream cheese. Taste and adjust with salt and pepper if needed. Serve it up warm and enjoy!