Ted Nugent's Venison Stroganoff

Indulge in the rich, rustic flavors of *Ted Nugent's Venison Stroganoff*, a hearty dish that transforms tender, earthy venison into a creamy masterpiece. Perfect for wild game enthusiasts or anyone craving an elevated comfort food, this recipe combines seared venison cubes with sautéed mushrooms, onions, and garlic in a luscious sauce infused with beef broth, dry white wine, Dijon mustard, and sour cream. Served over wide egg noodles, every bite is a symphony of savory, tangy, and buttery flavors. With just 15 minutes of prep and minimal hands-on cooking, this dish is a show-stopping way to bring the taste of the wilderness to your table. Whether you're cooking a special dinner or showcasing your love for fresh, wholesome ingredients, this venison stroganoff is sure to impress.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound venison, cut into 1-inch cubes
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 0.5 cup dry white wine
• 2 cups beef broth
• 1 tablespoon Dijon mustard
• 1 cup sour cream
• 12 ounces wide egg noodles
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the venison cubes with salt and black pepper, then coat them lightly with flour to help create a nice sear and thicken the sauce.

Step 2

In a large skillet or heavy-bottomed pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the venison to the pan in batches to avoid overcrowding. Sear the meat on all sides until browned, about 3-4 minutes per batch. Remove the venison and set aside.

Step 4

Reduce the heat to medium, add the remaining 1 tablespoon of butter, and sauté the chopped onion until softened and translucent, about 5 minutes.

Step 5

Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.

Step 6

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.

Step 7

Stir in the beef broth and Dijon mustard, then return the seared venison to the pan. Lower the heat to a simmer, cover, and cook for 20-25 minutes until the venison is tender.

Step 8

While the venison is simmering, cook the egg noodles according to the package directions until al dente. Drain and set aside.

Step 9

Once the venison is tender, stir in the sour cream and cook for an additional 3-4 minutes to heat through. Do not let the sauce boil after adding the sour cream, as it may curdle.

Step 10

Serve the venison stroganoff over the cooked egg noodles, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2068.6g)

Amount per serving	% Daily Value*
Calories	2401.8

Total Fat 122.0g	0%
Saturated Fat 61.9g	0%
Polyunsaturated Fat 1.4g
Cholesterol 766.5mg	0%
Sodium 4960.2mg	0%
Total Carbohydrate 137.0g	0%
Dietary Fiber 10.6g	0%
Total Sugars 27.9g
Protein 175.3g	0%

Vitamin D 22.7IU	0%
Calcium 514.7mg	0%
Iron 24.0mg	0%
Potassium 2812.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 29.9%

Carbs: 23.3%