Author Topic: Venison stroganoff  (Read 985 times)

Kingcreek

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Venison stroganoff
« on: November 26, 2023, 10:23:56 AM »
Made it last night. I used 1 pound of the fillet tips (the small tapering front section of the backstrap).
Classic recipe turned out great over egg noodles, with fresh steamed broccoli and a classic Bordeaux.
I used baby portobello sliced thin and sautéed a little longer for more mushroom flavor. Beef broth, Onion, garlic, Dijon mustard, Worcestershire and red wine, sour cream, etc…
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charby

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Re: Venison stroganoff
« Reply #1 on: November 26, 2023, 12:31:21 PM »
I love that dish.
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Kingcreek

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Re: Venison stroganoff
« Reply #2 on: November 26, 2023, 01:16:05 PM »
II hadn’t made it in quite awhile. I forgot how easy it is.
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K Frame

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Re: Venison stroganoff
« Reply #3 on: November 26, 2023, 02:38:51 PM »
Yum!

I had moose stroganoff years ago.
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