Venison Stroganoff


  • 8 oz. venison steaks, cut in strips
  • Seasoned flour, as required
  • 4 oz. mushrooms, sliced
  • 2 oz. shallots, chopped
  • 2 oz. white wine
  • 1 oz. gherkins, cut in thin strips
  • 2 oz. whipping cream
  • 1/4 oz. paprika
  • 2 oz. butter

  • Directions

    1. Melt the butter in skillet.

    2. Coat the venison strips in the seasoned flour. Add the venison to the skillet and quickly cook.

    3. Add shallots and mushrooms; cook until shallots are soft and the mushrooms cooked. Add paprika.

    4. Deglaze skillet with wine and reduce by 50 percent. Add the gherkins and cook for about a minute.

    5. Add the cream and bring to a boil. Cook until the sauce thickens.

    6. Serve over buttered noodles.