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The Boat Shed Kitchen

Creamy Venison Stroganoff

This creamy venison stroganoff blends lean ground venison with mushrooms, onions, ale, and sour cream in a silky, flavor-packed sauce. Served over egg noodles, it’s the perfect cool-weather dish for family dinners, date nights, or feeding a hungry group.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 620
Ingredients Method Notes

Ingredients
  

FILLING
  • 3 tablespoons olive oil divided
  • 1 tablespoon kosher salt divided
  • 8 oz. Portabella mushrooms sliced
  • 1 medium white onion diced
  • 2 teaspoons minced garlic
  • 2 pounds ground venison
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons cornstarch
  • 8 oz. brown ale or similar style beer
  • 12 oz. beef stock
  • 1 cup sour cream
  • 8 oz. heavy cream
  • Fresh parsley for garnish (optional)

Method
 

  1. Heat 1 tablespoon oil in a large skillet.
  2. Add mushrooms, season with salt, and sauté until browned and tender, about 6–8 minutes.
  3. Remove and set aside.
  4. Add remaining oil to the skillet.
  5. Cook onion until translucent, then stir in garlic until fragrant.
  6. Add venison, season with remaining spices, and cook until browned, about 10 minutes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-venison-stroganoff-with-mushrooms-and-ale/

Notes

• Don’t skip browning the mushrooms first—it builds deep umami flavor.
• If you prefer a thicker sauce, let it simmer a bit longer before adding the cream.
• Ale adds richness, but you can use more beef stock if needed.