There’s a unique bond that forms among hunters, forged in the crucible of shared experiences in the wild. Few moments capture the essence of this camaraderie better than cooking for your fellow hunters after a successful deer hunt at hunt camp. It’s a time-honored tradition that goes beyond food; it’s about celebrating the triumphs of the hunt and strengthening the bonds of friendship.
Rustic Venison Stroganoff: A Wild Twist on a Classic Dish
Hearty, Comforting, and Unforgettable
If you’re looking for a way to showcase the rich, bold flavors of venison, look no further than this Rustic Venison Stroganoff recipe. With tender venison, earthy mushrooms, and a creamy sauce, it’s a hearty twist on a classic dish that will leave you craving more.
- 1 pound venison steak, thinly sliced into strips
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (about 2 cups) mushrooms, sliced (use a mix of wild and cultivated varieties for extra depth of flavor) Morel mushrooms would be nice with this dish if you happen to have foraged earlier in the year.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef or venison broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 8 oz egg noodles, cooked according to package instructions
- Chopped fresh parsley for garnish (optional)
Preparing the Venison:
- Season the venison strips with salt and freshly ground black pepper.
- In a large skillet or frying pan, heat the olive oil over medium-high heat.
- Add the venison strips and cook for about 2-3 minutes on each side, or until they are browned but still slightly pink inside. Remove the venison from the pan and set it aside.
Making the Creamy Mushroom Sauce:
- In the same skillet, add the chopped onion and garlic. Sauté until they become translucent and fragrant, about 3-4 minutes.
- Add the sliced mushrooms to the pan and cook until they have released their moisture and started to brown, about 5-7 minutes.
- Push the mushrooms to the side of the pan and add the butter to the empty space. Once the butter has melted, stir in the flour to create a roux, cooking for about 2 minutes until it turns a light golden color.
- Gradually whisk in the beef or venison broth and Worcestershire sauce, ensuring there are no lumps. Let the mixture simmer and thicken for about 5 minutes.
- Stir in the sour cream, Dijon mustard, and fresh thyme leaves, combining them with the mushroom mixture. Let the sauce simmer for another 2-3 minutes until it’s thick and creamy.
Bringing It All Together:
- Return the cooked venison strips to the skillet, making sure they are coated with the creamy mushroom sauce.
- Let the entire mixture simmer gently for an additional 2-3 minutes to heat the venison through and allow the flavors to meld.
- Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Serving Your Rustic Venison Stroganoff:
- Serve the venison stroganoff over cooked egg noodles.
- Garnish with chopped fresh parsley if desired.
- Enjoy your hearty and rustic venison stroganoff with a side of steamed vegetables or a crisp salad.
This Rustic Venison Stroganoff is a celebration of the wild flavors of venison, and it’s sure to become a favorite dish for any occasion. Its creamy sauce, tender venison, and earthy mushrooms combine to create a meal that’s both comforting and unforgettable.
Cooking for fellow hunters after a successful deer hunt at hunt camp is more than just a meal; it’s a celebration of friendship, tradition, and the shared love of the outdoors. It’s a reminder that the bonds forged in the wilderness are as enduring as the memories made and the meals shared.