Thursday, November 21, 2013

Venison Stroganoff

A generous friend gifted us with a few pounds of ground venison. This is what I came up with! Everyone loved it, which surprised me. I had never worked with venison before, but a quick search gave me the idea to try Stroganoff. I called up my Dad, our family Stroganoff Expert. He instructed me to combine ground meat, onions, garlic, roux, broth, mushrooms and sour cream (plus a few more details as to how to do it). I thanked him, and got to work. I didn't have normal mushrooms...but I did have enoki! I threw some onions into a pan with some olive oil, and unwrapped the venison. Erm. It was frozen. Into the pot it went, with some flour (for the roux bit) and then...some water, because honestly? My roux was burning. (Sorry, Dad. I'm not great at following directions when babies are pulling on me.) 

Anyhow. It came out tasty - that is the main thing to keep in mind here! 

Aunt LoLo's Venison Stroganoff

1 pound ground venison
1 large onion, chopped
2 tbsp. extra virgin olive oil
2 tbsp. flour*
2 cups water
1 bundle enoki mushrooms, woody end removed, chopped
1/2 tsp. garlic powder
2 cups frozen peas
salt and pepper, to taste
1/2 cup greek yogurt

In a dutch oven, brown your ground venison. Add your chopped onion, and sauté until soft. Add your flour, stir to combine, and cook until golden (about 2 minutes). Add your water, mushrooms, garlic powder and frozen peas. Stir. Cook, covered, until the peas are done (about 10 minutes). Uncover and continue to cook until the sauce thickens. Turn off heat and stir in the greek yogurt. 

Serve over noodles or brown rice. 


*This recipe can be made Gluten Free by using cornstarch or a similar thickener, instead of flour. You can make a slurry of the thickener and some cool water and stir it in at the end, when you are cooking the sauce uncovered to thicken it up.