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Rich Venison Stroganoff with Creamy Wine Sauce
Russian

Rich Venison Stroganoff with Creamy Wine Sauce

Tender venison strips simmered in a velvety roux-based sauce with red wine, mushrooms, and cream cheese for the ultimate comfort food experience.
Russian

Rich Venison Stroganoff with Creamy Wine Sauce

Tender venison strips simmered in a velvety roux-based sauce with red wine, mushrooms, and cream cheese for the ultimate comfort food experience.

1 hour 50 minutes

Prep Time

1 hour 30 minutes

Cook Time

Medium

Level

Serves 8

Servings

1 hour 50 minutes

Prep Time

1 hour 30 minutes

Cook Time

Medium

Level

Serves 8

Servings

This venison stroganoff transforms lean game meat into a luxurious, restaurant-quality dish that’ll have everyone asking for seconds. The secret lies in the wine marinade that tenderizes the venison and the classic roux that creates an incredibly rich, thick sauce. Unlike traditional stroganoff, this version uses cream of mushroom soup and cream cheese for extra depth and creaminess. The hint of red pepper flakes adds just enough warmth to complement the earthy venison without overwhelming the dish. Perfect for special occasions or when you want to impress dinner guests with something truly memorable.

Ingredients

  • venison roast
    1
    (2 pound)
  • red wine
    1/2
    cup
  • salt
    1
    teaspoon
  • ground black pepper
    1/2
    teaspoon
  • extra-virgin olive oil
    1
    tablespoon
  • butter
    2
    tablespoons
  • onion
    1
    large
  • salt
    1
    pinch
  • garlic
    3
    cloves
  • butter
    1/4
    cup
  • all-purpose flour
    1/4
    cup
  • beef stock
    1 1/3
    cups
  • water
    3/4
    cup
  • Worcestershire sauce
    1
    tablespoon
  • prepared yellow mustard
    1
    teaspoon
  • red pepper flakes
    1/4
    teaspoon
  • cream of mushroom soup
    1
    (10.75 ounce) can
  • cream cheese
    1
    (3 ounce) package
  • salt and ground black pepper
    to taste

Tips

  1. Substitute beef chuck roast cut into strips if venison isn't available - reduce cooking time to 45 minutes to 1 hour.

  2. Add 8 ounces of sliced fresh mushrooms with the onions for extra mushroom flavor and texture.

  3. Replace red wine with white wine or additional beef stock for a milder flavor profile.

  4. Stir in 2 tablespoons of fresh chopped dill or parsley just before serving for a fresh herb finish.

  5. Make it dairy-free by using coconut cream instead of cream cheese and dairy-free butter substitute.

Storage

Store leftover stroganoff in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much. Can be frozen for up to 3 months, though the texture of the cream sauce may change slightly upon thawing.

Steps:

Marinate the venison
Place venison strips in a large bowl and stir in red wine, 1 teaspoon salt, and black pepper. Let marinate for 10 minutes to tenderize the meat. Remove venison from bowl and reserve the remaining marinade for later use.
Brown the venison and cook aromatics
Heat olive oil in a large skillet over medium heat. Add venison strips and cook, stirring frequently, until browned on all sides, 5 to 7 minutes. Transfer to a plate. Drain any grease from skillet. Melt 2 tablespoons butter in the same skillet, add diced onion and a pinch of salt. Cook until softened, about 5 minutes. Add minced garlic and continue cooking until onion is translucent, about 4 minutes. Transfer mixture to the plate with venison.
Create the roux and sauce base
Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour and cook, stirring constantly, until lightly browned and fragrant, about 4 minutes. Slowly whisk in beef stock and water, ensuring no lumps form. Bring to a boil while stirring constantly, then reduce heat to medium-low.
Simmer the stroganoff
Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Return the venison and onion mixture to the skillet. Cover and simmer gently, stirring every 20 minutes, until venison is fork-tender, 1 to 2 hours. The sauce should be thick and rich.
Finish with cream
About 5 minutes before serving, stir in cream of mushroom soup and softened cream cheese until fully incorporated and heated through. Taste and season with additional salt and pepper as needed. Serve immediately over egg noodles or mashed potatoes.

Nutritions

  • Calories

    328 kcal

    Energy

    1373 kJ

    Protein

    26 g

    Fat

    19 g

    Carbohydrates

    10 g

    Fiber

    1 g

    Sugars

    4 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Substitute beef chuck roast cut into strips if venison isn't available - reduce cooking time to 45 minutes to 1 hour.

  2. Add 8 ounces of sliced fresh mushrooms with the onions for extra mushroom flavor and texture.

  3. Replace red wine with white wine or additional beef stock for a milder flavor profile.

  4. Stir in 2 tablespoons of fresh chopped dill or parsley just before serving for a fresh herb finish.

  5. Make it dairy-free by using coconut cream instead of cream cheese and dairy-free butter substitute.

FAQ

Yes, you can use venison shoulder, leg, or even backstrap. Tougher cuts like shoulder will need longer cooking time, while tender cuts like backstrap should be watched carefully to avoid overcooking.
Cut the venison against the grain into 1/2-inch thick strips. This helps break down the muscle fibers and ensures more tender pieces in your finished dish.
You can prepare the stroganoff up to the point of adding the cream cheese and mushroom soup, then refrigerate overnight. When ready to serve, reheat gently and stir in the cream components.
Make sure you cook the flour and butter roux for the full 4 minutes to develop thickening power. If it’s still thin, simmer uncovered for a few extra minutes to reduce the liquid.
Classic egg noodles are traditional, but this also pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the rich sauce.