Today is another snow day. What better than beef stroganoff to warm up?… Stroganoff made with your fall harvests of venison and wild mushrooms!
This year is such a long winter. I really love making those heavy meals in the winter. It also allows me to use some not as desirable cuts of game meat and why not throw some dehydrated mushrooms from the summer in the mix.
To make this chanterelle and venison Stroganoff, I used some of moose, dehydrated chanterelles and goose broth from my harvests this year. However, you can use any venison, or even beef if you only have wild mushrooms. The chanterelles can be replaced for grocery bought white mushrooms if you are a hunter.
For more winter recipe, click on the links below:
The Best Chanterelle and Venison Stroganoff
Course: MainCuisine: RussianDifficulty: Medium4
servings10
minutes40
minutes50
minutesIngredients
2 tbsp of butter
1 large onion, diced
400g of chanterelles (or 50g of dehydrated wild mushroom or white mushrooms)
500g of venison steaks (I used inside round, beef can also be used)
2 tbsp of flour
1/4 cup of tomato paste
1 cup of white wine (or broth)
3 cups of broth, beef wild game or mushroom
1 cup of sour cream
2 tsp of Dijon mustard
1 pinch of dried thyme
Directions
- ** Make sure to not burn food at the bottom of the pot. The key is to have quick transitions between the steps. **
Heat a large pot to medium heat. Melt 1tbsp of butter and add the onion, the mushrooms and a pinch of salt. Cook until browned, 3-5 minutes. Remove from pot and reserve. Turn the heat to medium-high. - Pat the steaks dry and sprinkle with salt and pepper. Melt 1 tbsp of butter in the pot and add the steaks without overcrowding. Grill until medium-rare, 2 minutes per side. Remove the steaks and reserve.
- Add the tomato paste and the flour to the pot and cook until lightly browned, 1 minute. Deglaze the pot with the wine. Reduce the wine for 2 minutes. Add the broth, the sour cream, the mustard, the thyme, and the cooked mushrooms and onions.
- Bring to a boil and reduce the heat to keep the stroganoff sauce at the strong boil. Reduce the sauce for 20 minutes, or as long as you want (I prefer it pretty thick). When you are ready to serve, slice the steaks in strips and add to the sauce to boil for 2 minutes. Taste and adjust seasoning.
- The chanterelle and venison Stroganoff is done! Serve with your choice of egg pasta or mashed potatoes, topped with a pinch of paprika.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The venison steaks can be replaced with any grocery bought steak (I recommend New York strip). Adjust time of cook depending on the size of the cut.
- The venison steaks can be from any venison, such as deer, moose, elk, caribou, etc.
- The chanterelles can be replaced with a grocery bought white mushrooms or dehydrated wild mushroom mix (Costco and amazon have great ones!).
- The chanterelles can be replaced with any wild mushrooms. However, I recommend firm mushrooms such as lobster mushrooms, morels, boletes, to name a few.
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