Venison Morel Stroganoff
Deer (venison) and morel are not actually hunted during the same season. Venison is in the fall and morels are a spring forage. However, this is such a fun recipe my husband and oldest (CJ) love so much I had to share it! Hunting and storing food is something we’re pretty versed in. Growing and canning tomatoes, drying fresh herbs from the summer growth. This is just part of what we do. So having venison and morels together is not an uncommon thing for us.
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Deer (venison) and morel are not hunted during the same season. Venison is in the fall, and morels are in the spring. However, this is such a fun recipe that my husband and oldest (CJ) love so much that I had to share it! Hunting and storing food is something we’re pretty versed in. Growing and canning tomatoes and drying fresh herbs from the summer growth is just part of what we do. So, having venison and morels together is not an uncommon thing for us.
My husband forages for morels in the spring (quite often with my oldest). After they forage through the woods, we dry them in our dehydrator and store them in mason jars so we can use them anytime throughout the year.
Disclaimer: NEVER pick and eat wild mushrooms unless they’ve been identified by an expert! Some of these mushrooms are dangerous to eat; a few can even kill you. I am not by any means encouraging you to go out foraging for mushrooms with proper education. Morels (during the peak season) can be bought at reputable grocery stores and farmers’ markets. If you are not one that knows how to forage for mushrooms, I highly encourage you to buy them from the grocery store or your local farmer’s market.
If we’re lucky enough to get a deer in the fall (hunting for us is for food, as well as time for my husband (and now my oldest daughter), to enjoy the outdoors, we don’t hunt animals for the sake of a trophy buck), we cut and freeze it just like the beef, and pork we get from our local butcher.
Substitution Ideas
- If you don’t have venison, use a beef chuck roast
- If you don’t have Morels, you can use Button or Baby Portabellas
- If you don’t have egg noodles, any pasta works, I use spaghetti or linguine often in my venison morel (and other) stroganoff recipes.
If you have leftover sauce & meat:
- You can freeze it for another time! When you’re ready to eat, heat up on medium (you might have to have a 1/2 cup of milk to it, and a pinch of salt). Then just cook up some noodles and add them to the sauce for basically ready-to-make venison morel stroganoff.
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Need more pasta ideas? Try these:
- Mexican Street Corn Pasta Salad
- Summertime Pasta Salad
- One-Pot Ground Beef Stroganoff
- One Pot Asparagus and Bacon Rigatoni
- Healthy-ish Stovetop Mac and Cheese
- One-Pot Rigatoni Ragu
Venison Morel Stroganoff
- Total Time: 50 minutes
- Yield: 4 people 1x
Description
This recipe for Venison-Morel Stroganoff fun play on beef stroganoff uses two Wisconsin favorites, morel mushrooms, and venison to make a new fun Wisconsin version of a classic stroganoff.
Ingredients
- 1–2 lbs venison (see NOTES 1 for substitutes)
- 1 lb morel mushrooms (see NOTES 2 for substitutes)
- 6 Tablespoon unsalted butter
- 1 large onion
- 3 large garlic cloves
- 4–5 tablespoon all-purpose flour
- 4 cups beef bone broth [split into 3 cups and 1 cup] (see NOTES 3 for substitutions)
- 8 oz sour cream
- 2–3 cups half and half
- 1 tablespoon Worcestershire sauce
- Salt (to taste)
- freshly ground black pepper [to taste]
- 1 – 12 oz bag egg noodles (see NOTES 4 for substitutes)
Instructions
Venison directions
- Preheat oven to 250°F.
- Prep the Venison with salt and freshly ground black pepper (I used about 1 teaspoon of salt and ½ teaspoon of pepper)
- Sear the venison in an oven-safe pot as you. Once seared on all sides, pour 1 cup of broth and cover the venison.
- Bake for 4-5 hours. (You can also cook this in a slow cooker on Medium/high for the same amount of time with about a cup of broth.)
- Once it’s done cooking, it should easily break apart. Tear/cut apart the venison and add it and its juice to the sauce (directions below).
Sauce Directions
- In a stock pot on medium heat, melt 4 tablespoons of butter (reserve the other 2 tbsp for the mushrooms) at a low-medium temp, add the onion into the melted butter, cooking and stirring until the onions become translucent.
- Add the garlic cloves, Worcestershire sauce, and mushrooms, cooking until heated through
- Add flour and stir to coat everything and creat a thick lumpy paste.
- Slowly add the 3 cups of broth and continue stirring and cooking until thick.
- slowly add the half and half, take breaks in between to stir, and ensure that it’s completely incorporated.
- Let it simmer at low-medium heat until thickened to a gravy-like consistency. Add the sour cream and salt, pepper, or additional Worcestershire sauce to taste.
When you’re ready to serve cook the noodles and put them onto a platter or bowl of your choice. Then, pour the sauce over, mix, and ENJOY!!
Notes
- 1:1 ratio in weight of a beef chuck roast
- 1:1 ratio in weight of Button or Baby Portabellas
- 1:1 ratio of Vegetable Broth (Use Code: JENNSMITH15 to 15% off at Gourmend)
- 1:1 ratio in weight of any pasta works. I have been known to use spaghetti or linguine in my stroganoff. Check out Pete’s Pasta for 3 great options for High Protein Low Carb short-cut pastas (Use code: JENN and get $7.00 of your order).
Storage
If you have leftover sauce & meat (no Noodles), you can freeze it for another time! When you’re ready to eat, heat up on medium (you might have to have a 1/2 cup of milk to it, and a pinch of salt). Then, just cook up some noodles and add them to the sauce.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 997
- Sugar: 13
- Sodium: 832
- Fat: 49
- Saturated Fat: 27
- Carbohydrates: 88
- Fiber: 7
- Protein: 53
- Cholesterol: 289
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