From-scratch Venison Stroganoff

Ingredients

• Servings: 8
• 2 pounds cubed lean venison
• 3 tablespoons all-purpose flour
• 3 tablespoons canola oil
• 1 (8 ounce) package sliced mushrooms
• 1 onion, diced
• 1 (15 ounce) can tomato sauce
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon worcestershire sauce
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• toss venison cubes with flour to coat. heat 2 tablespoons of canola oil to smoking in a large skillet. add venison, and cook until well browned, then remove and set aside. pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
• stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and worcestershire sauce. pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
• stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.