Savory Venison Stroganoff: A Hearty and Flavorful Delight

Ingredients

• A 2-pound venison roast, sliced into 1/2-inch-thick strips
• 1/2 cup of rich red wine
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper
• 1 tablespoon of extra-virgin olive oil
• 2 tablespoons of butter
• One large onion, finely diced
• A pinch of salt
• 3 cloves of garlic, finely minced
• 1/4 cup of butter
• 1/4 cup of all-purpose flour
• 1 and 1/3 cups of flavorful beef stock
• 3/4 cup of water
• A tablespoon of Worcestershire sauce
• 1 teaspoon of tangy prepared yellow mustard
• 1/4 teaspoon of red pepper flakes, adjust to your liking
• A can of creamy mushroom soup (10.75 ounces)
• A package of softened cream cheese (3 ounces)
• Salt and freshly ground black pepper to your taste

Step 1

In a spacious bowl, place the venison and generously pour in the red wine, a dash of salt, and a sprinkle of black pepper. Let it soak up the flavors for a delightful 10 minutes. Once marinated, gently take out the venison, keeping the leftover marinade for later use.

Step 2

In a large skillet, heat up a drizzle of olive oil over medium heat. Toss in the marinated venison, and sauté until it turns a beautiful brown hue, which usually takes around 5 to 7 minutes. Once perfectly seared, place the venison on a plate. Dispose of any excess grease and in the same skillet, melt a couple of tablespoons of butter. Add in the chopped onion with a pinch of salt, and cook until the onion turns soft and translucent, about 5 minutes. Introduce the garlic and continue cooking until fragrant, approximately 4 minutes. Transfer this aromatic medley to the plate with the venison.

Step 3

Melt a generous portion of butter in the skillet over medium heat. Whisk in the flour until it gets a nice golden color, which should take around 4 minutes. Gradually pour in the beef stock and water, stirring continuously. Let it come to a boil while incorporating the reserved red wine marinade, Worcestershire sauce, mustard, and a sprinkle of red pepper flakes. Add back the venison and onion mixture. Cover the skillet and let it simmer, giving it a gentle stir every 20 minutes, until the venison becomes tender, which typically takes 1 to 2 hours.

Step 4

Just before serving, stir in the cream of mushroom soup and cream cheese into the skillet, giving it a creamy and luscious texture. Season with a pinch of salt and a twist of pepper to taste. Your delectable venison dish is now ready to be savored and enjoyed!