When I asked my mother what she wanted to do for Thanksgiving she made it clear she wasn't interested in a turkey. It didn't take long to figure out what she wanted. After putting up 5 deer this year I suggested Venison Stroganoff, "I happen to know an excellent recipe." I knew she laughed when she read the email because the recipe is hers. As all good recipes do - it comes with a story.
When my parents were first married, back in the 40's, they relied on Venison a lot to stay fed. That particular night my mom had made Venison Stroganoff when they got a call that my grandparents were about to visit and stay for dinner. "What are we going to do?", my mother asked, knowing full well that my grandmother did not eat venison. My Dad quickly decided, "We're not going to tell her!" And so they served it up - with hearts pounding I'm sure as my grandmother was famous for holding a grudge.
My grandmother loved the meal so much she asked for the recipe. My mother gave it to her, calling for beef instead with venison as a suggested substitute.
The next time they saw each other my Grandmother complained, "I made that Stroganoff but it just wasn't as good as yours!" Of course she was never told and it never was as good as when you use venison.
I shall include the original recipe even though I make it differently now and always in huge quantities - mine is the stove top version too - so I include options. No matter what, the classic ingredients are what makes it such a wonderful comfort food. This is always served over Kluski noodles.
From a Wisconsin Church Recipe Book - as is - omitting only the Kitchen Bouquet!!
Venison Stroganoff
1/3 cup butter
1 cup chopped onion
1 tsp. minced garlic
2 cans (4-6 oz.) mushrooms, stems and pieces
2 lb. beef or venison - cut into bite sized pieces
3/4 tsp. salt
3 TBSP flour
1 can 101/2 oz. beef boullion
1 cup dairy sour cream
2 tsp. Worcestershire Sauce
Melt 2 Tbsp butter in skillet, add onions, garlic and mushrooms, cook until soft.
Melt remaining butter in a lg. skillet, add meat, sprinkle with salt and brown lightly, put into a 2 qt. casserole.
Add flour to fat remaining in skillet and blend, add boullion and sour cream gradually, stir and cook until thickened.
Add onion mixture, browned meat, Worcestershire Sauce and mix and heat thoroughly.
Return to casserole.
Bake, uncovered in a preheated 350 degree oven about 30 minutes.
6 servings.
Penn's Version of Her Mom's Version Of the Wisconsin Version
2-5 lbs of Perfect Venison Hunks, Cut into strips
Tamari
3-4 cloves of garlic, chopped
1 Onion, chopped
2-3 lbs of mixed Fresh Mushrooms, Button, Portabellas, Brown Bells...
1 box Organic Chicken Broth
1 box Organic Vegetable Broth
2-4 Handfuls of flour, whole wheat or white
Worcestershire Sauce
1-2 cups Sour Cream
Marinate the venison in Tamari, cover and refrigerate for 1 hour to several days.
In a HUGE cast iron skillet add Grape Seed Oil and heat the pan to high.
Add venison in one layer to sear.
Brown the venison strips until the edges are crispy - nice and hot.
Add onion and let sweat a little - don't burn!
Add garlic and toss.
Cook another minute or two.
Add handfuls of flour until everything is coated well.
Brown the floured covered everything for a minute or so.
Begin to add broth gradually.
Let it bubble between adding the broth.
Add the mushrooms after the broth is bubbling again.
Cook until the mushrooms release their juice and the pan is bubbling again.
Begin to add sour cream, blend into mixture, let it bubble in between.
Turn the flame down and continue to let simmer while the water heats.
Heat a med. pan of water to a boil.
Add Kluski noodles and cook until tender - 12- 20 minutes.
Drain.
Smother in Stroganoff.
Serve with Crisp Green Salad
When my parents were first married, back in the 40's, they relied on Venison a lot to stay fed. That particular night my mom had made Venison Stroganoff when they got a call that my grandparents were about to visit and stay for dinner. "What are we going to do?", my mother asked, knowing full well that my grandmother did not eat venison. My Dad quickly decided, "We're not going to tell her!" And so they served it up - with hearts pounding I'm sure as my grandmother was famous for holding a grudge.
My grandmother loved the meal so much she asked for the recipe. My mother gave it to her, calling for beef instead with venison as a suggested substitute.
The next time they saw each other my Grandmother complained, "I made that Stroganoff but it just wasn't as good as yours!" Of course she was never told and it never was as good as when you use venison.
I shall include the original recipe even though I make it differently now and always in huge quantities - mine is the stove top version too - so I include options. No matter what, the classic ingredients are what makes it such a wonderful comfort food. This is always served over Kluski noodles.
From a Wisconsin Church Recipe Book - as is - omitting only the Kitchen Bouquet!!
Venison Stroganoff
1/3 cup butter
1 cup chopped onion
1 tsp. minced garlic
2 cans (4-6 oz.) mushrooms, stems and pieces
2 lb. beef or venison - cut into bite sized pieces
3/4 tsp. salt
3 TBSP flour
1 can 101/2 oz. beef boullion
1 cup dairy sour cream
2 tsp. Worcestershire Sauce
Melt 2 Tbsp butter in skillet, add onions, garlic and mushrooms, cook until soft.
Melt remaining butter in a lg. skillet, add meat, sprinkle with salt and brown lightly, put into a 2 qt. casserole.
Add flour to fat remaining in skillet and blend, add boullion and sour cream gradually, stir and cook until thickened.
Add onion mixture, browned meat, Worcestershire Sauce and mix and heat thoroughly.
Return to casserole.
Bake, uncovered in a preheated 350 degree oven about 30 minutes.
6 servings.
Penn's Version of Her Mom's Version Of the Wisconsin Version
2-5 lbs of Perfect Venison Hunks, Cut into strips
Tamari
3-4 cloves of garlic, chopped
1 Onion, chopped
2-3 lbs of mixed Fresh Mushrooms, Button, Portabellas, Brown Bells...
1 box Organic Chicken Broth
1 box Organic Vegetable Broth
2-4 Handfuls of flour, whole wheat or white
Worcestershire Sauce
1-2 cups Sour Cream
Marinate the venison in Tamari, cover and refrigerate for 1 hour to several days.
In a HUGE cast iron skillet add Grape Seed Oil and heat the pan to high.
Add venison in one layer to sear.
Brown the venison strips until the edges are crispy - nice and hot.
Add onion and let sweat a little - don't burn!
Add garlic and toss.
Cook another minute or two.
Add handfuls of flour until everything is coated well.
Brown the floured covered everything for a minute or so.
Begin to add broth gradually.
Let it bubble between adding the broth.
Add the mushrooms after the broth is bubbling again.
Cook until the mushrooms release their juice and the pan is bubbling again.
Begin to add sour cream, blend into mixture, let it bubble in between.
Turn the flame down and continue to let simmer while the water heats.
Heat a med. pan of water to a boil.
Add Kluski noodles and cook until tender - 12- 20 minutes.
Drain.
Smother in Stroganoff.
Serve with Crisp Green Salad
My little Mom with a plate of Stroganoff - the last one to dish up! (Wulfgar too!)
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