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Deer Camp Venison Stroganoff
Deer Camp Venison Stroganoff

2 1/2     lbs               Venison sirloin meat- cut into 1 1/2 Inch cubes)
1/4        C                 Spice Union Wild Game Seasoning Blend
1           Tbsp            Dry mustard powder
1/2        C                 All-purpose flour
1 1/2     lb                Button mushrooms- halved
1/3        C                 Coconut oil
1           ea                Large onion- large dice
1/4        C                 Tomato paste
1/3        C                 Dry white wine
2           C                 Beef broth
1           C                 Sour cream
3           Tbsp            Italian flat leaf parsley- finely minced


  1. Preheat the oven to 325°F.

  2. Preheat a large cast Dutch oven to medium high temperature.

  3. In a large bowl, combine the Venison sirloin meat, Spice Union Wild Game Seasoning Blend and dry mustard powder.  Toss to evenly coat the meat with the seasoning.

  4. Add the flour to the Venison and toss to evenly coat.

  5. Heat 1/3 of the coconut oil in the Dutch oven until shimmering.

  6. Add half the Venison sirloin to the Dutch oven.  Brown the venison meat on all sides and move to a bowl once properly browned.

  7. Repeat with 1/3 of the coconut oil and the other half of the Venison sirloin.

  8. Add the mushrooms, onion and remaining 1/3 of the coconut oil to the Dutch oven.  Sauté on medium heat until the mushrooms and onion start to brown just a little bit.

  9. Add the tomato paste to the Dutch oven and cook for 3-4 minutes or just until the tomato paste starts to caramelize.

  10. Add the white wine to the Dutch oven and stir to combine with the tomato paste.

  11. Add the beef broth to the Dutch oven, stir to combine with the tomato paste and bring to a simmer.

  12. Return the Venison sirloin meat to the Dutch oven, cover and place the Dutch oven into the preheated oven.

  13. Cook the Venison for approximately 2 hours or just until the Venison sirloin is tender enough to split when pressed on with a fork.

  14. Once the Venison sirloin is tender, remove the Dutch oven from the oven and let sit covered for 20 minutes.

  15. Gently fold the sour cream into the contents of the Dutch oven.

  16. Serve over egg noodles or Israeli cous cous.

We suggest using any of the spices listed below when making this recipe. Click the package to learn more about the spice.
Wild Game Seasoning Blend
Ultimate Seasoning Blend
Grilln' & Roastn' Spice Blend
French Chef's Blend
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