Canned Deer Meat Stroganoff
This creamy, comforting canned venison stroganoff is a one-pot wonder perfect for busy weeknights. With rich flavor, tender meat, and quick prep, it’s a hearty wild game twist on a family favorite.
Equipment
- 1 Large skillet or sauté pan
- 1 Wooden spoon
- 1 Measuring Cups & Spoons
Ingredients
- 2 tbsp – Butter
- 1 – Medium onion diced
- 2 cloves – Garlic minced
- 1 jar 1 pint – Canned deer meat, drained (save broth)
- 1½ cups – Mushrooms sliced
- 1 tsp – Worcestershire sauce
- 1 cup – Beef broth or reserved venison broth
- ½ cup – Sour cream
- 1 tbsp – All-purpose flour optional, for thickening
- 8 oz – Egg noodles cooked
- Salt and pepper – to taste
- Fresh parsley – for garnish optional
Instructions
- In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add garlic and mushrooms. Sauté for another 3–4 minutes until mushrooms begin to soften.
- Stir in canned deer meat and Worcestershire sauce. Cook for 2–3 minutes, just to warm through.
- Pour in broth. If using flour to thicken, whisk it into the broth before adding. Simmer for 5–7 minutes.
- Stir in sour cream. Cook gently over low heat, do not boil once sour cream is added.
- Season with salt and pepper to taste.
- Serve over hot egg noodles and garnish with fresh parsley if desired.
Notes
- For a thicker sauce, you can make a quick roux with butter and flour before adding broth.
- Canned venison broth is flavorful, use it in place of beef broth if available.
- Feel free to swap egg noodles with mashed potatoes or rice!