I took the photo above on the last day of my deer hunt. I enjoyed my time in the Chequamegon National Forest, and while I didn’t get a deer this year, I know friends will be supplying me with venison! In that spirit, I present the recipe below for Venison Stroganoff. It is always a hit with family and friends, and I hope you enjoy it, too! It’s easy to make!
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1-pound fresh mushrooms, sliced
3 large onion slices
1 ½ pounds venison steak, cut in strips
1 teaspoon Kitchen Bouquet
2 cans cream of mushroom soup
salt and pepper to taste
1 container (16 oz) sour cream
garlic or onion salt (optional)
Directions: Saute mushrooms in butter until brown. Remove from pan. In same pan, cook steak and onions over medium-high heat until brown. Remove from pan. Add soup to pan. Add l/2 can water to soup in pan, scraping bottom of man to mix in drippings. Add Kitchen Bouquet.
Return mushrooms steak and onions to soup mixture. Add salt and pepper and garlic salt, if desired. Simmer about a half hour. Just before serving, add sour cream, mixing it in completely. Heat thoroughly and serve over buttered noodles.
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