There’s something incredibly comforting about a rich, creamy bowl of stroganoff—and when it’s made with tender ground venison and sautéed mushrooms, it hits a whole new level of cozy.
I first made this venison stroganoff on a chilly evening, craving something hearty but still a little refined.
The savory mushroom-ale sauce clings beautifully to egg noodles, and the sour cream swirl at the end? Totally crave-worthy.
Why You’ll Love This Recipe
Easy to make – Just one skillet and a few steps for a deeply flavorful result.
Rich and hearty – Venison brings a bold, meaty taste that’s perfectly balanced with cream.
Deep mushroom flavor – Sautéed portabellas add an earthy, umami kick.
Creamy and comforting – Sour cream and heavy cream create a silky, indulgent sauce.
Perfect over noodles – A cozy meal that feels fancy but comes together fast.
What You’ll Need (Ingredient Highlights)
Ground venison – lean, flavorful, and a great alternative to beef.
Portabella mushrooms – bring an earthy depth that makes the sauce shine.
Brown ale – adds a rich, malty backbone to the dish.
Sour cream + heavy cream – create that dreamy, velvety finish stroganoff is known for.
Onion, garlic, and classic spices – nothing fancy, just deeply savory.
Pro Tips Before You Start
Don’t skip the browning: Let the mushrooms and venison really caramelize for the best flavor.
Deglazing with beer adds tons of complexity—use a good-quality brown ale or similar style.
Stir in sour cream and cream gently—don’t let it boil or it might split.
How to Make Creamy Venison Stroganoff
Step 1: Sauté the mushrooms
Heat olive oil in a large skillet.
Add mushrooms and 1 teaspoon of kosher salt.
Cook until browned and the moisture has evaporated—about 6 to 8 minutes.
Remove and set aside.
Step 2: Sauté onion and garlic
Add the remaining olive oil to the same pan.
Cook the diced onion until translucent, about 3 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: Brown the venison
Add ground venison to the pan.
Season with remaining kosher salt, garlic powder, onion powder, and black pepper.
Cook for about 10 minutes until browned and fully cooked through.
Step 4: Thicken and deglaze
Sprinkle cornstarch over the meat.
Stir to evenly coat and break up any clumps.
Pour in the brown ale and deglaze, scraping up any bits from the bottom.
Step 5: Simmer with stock
Pour in the beef stock. Bring to a boil, then reduce to a simmer.
Cook until the liquid reduces by half—about 5 minutes.
Step 6: Finish the sauce
Return the cooked mushrooms to the skillet.
Stir in sour cream and heavy cream.
Let the sauce bubble gently until thick and glossy.
Step 7: Serve and enjoy
Serve over warm egg noodles.
Top with freshly chopped parsley if you’d like!
What to Serve It With
I love this over buttery egg noodles, but it’s also incredible with mashed potatoes or fluffy white rice.
Add a side of roasted green beans or garlic bread for a complete dinner.
Variations / Substitutions
No venison? Use lean ground beef or turkey instead.
No beer? Swap for more beef stock plus a splash of balsamic vinegar for depth.
Low-dairy version: Use Greek yogurt instead of sour cream and a dairy-free cream alternative.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave—add a splash of broth or cream if it thickens too much.
FAQs
Can I use sliced beef instead of ground venison?
Yes, thinly sliced venison or beef works well—just adjust the cook time slightly.
Is there a substitute for brown ale?
You can use beef broth with a teaspoon of Worcestershire or balsamic vinegar for similar depth.
Can I freeze this stroganoff?
Yes! Let it cool completely, then freeze in airtight containers for up to 2 months.
Thaw overnight before reheating.
What kind of noodles work best?
Egg noodles are traditional, but you can also use pappardelle, penne, or mashed potatoes.
Is this recipe spicy?
Not at all. But you can add a pinch of red pepper flakes if you like heat.
Can I make it gluten-free?
Absolutely—use gluten-free cornstarch and serve over gluten-free noodles or rice.
Do I have to use both sour cream and cream?
They balance each other, but you can use just one.
Sour cream alone makes it tangier, cream alone makes it richer.
Final Thoughts
This venison stroganoff is everything I want on a cold day: rich, creamy, packed with flavor, and irresistibly cozy.
It’s a great way to turn ground venison into something really special—and the leftovers are even better the next day.
Creamy Venison Stroganoff
Ingredients
Method
- Heat 1 tablespoon oil in a large skillet.
- Add mushrooms, season with salt, and sauté until browned and tender, about 6–8 minutes.
- Remove and set aside.
- Add remaining oil to the skillet.
- Cook onion until translucent, then stir in garlic until fragrant.
- Add venison, season with remaining spices, and cook until browned, about 10 minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-venison-stroganoff-with-mushrooms-and-ale/
