Venison Stroganoff

This is one of our family’s favorites. It makes plenty to feed our family of seven with lots of  leftovers.

12 Tbl. butter

1 med. onion, chopped

Melt butter over medium heat and add onion and sweat. Don’t brown.

Add 8 Tbl. flour and cook about one minute.

Blend 2 cups broth from 2 quarts of venison with 2 tablespoons dijon mustard, 1 cup cream and 2 cups sour cream. Stir into flour mixture.

Cook about 5 minutes over medium heat stirring frequently. Add the 2 quarts of home canned venison, mix and let heat about 15 minutes.

Serve over egg noodles or rice with your choice of a salad or vegetable. Yum! And so easy.


12 Tbl. butter

1 medium onion, chopped

8 Tbl. flour

2 quarts venison with broth

2 Tbl. dijon mustard

1 cup cream

2 cups sour cream

I’ll try to post tomorrow about what we’ve done in the garden.

Hope you had a blessed Sunday and a Happy Mother’s Day.


2 thoughts on “Venison Stroganoff

  1. tribalmamaemily says:

    We just had turkey stroganoff last week (sold the entire flock but 2 toms…bitter sweet days). 😀
    But venison is our favorite too.
    Thanks for stopping by and leaving such an encouraging comment!
    Blessings to your homestead ♥

  2. If you’re a home canner, I’d like to invite you the Carnival of Home Preserving on my blog today and every Friday. Hope to see you there. Laura Williams’ Musings

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