Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 6 2026
Venison - Venison Stroganoff With Egg Noodles
Image From outdooredge.com
1 pound venison bottom round, thinly sliced
1/2 cup flour
1 large yellow or white onion, julienned (thinly sliced)
8 to 10 mushrooms, sliced
3 cloves garlic, minced
1 cup dry white wine
2 cups beef stock
1 cup sour cream
2 Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground thyme and rosemary
Salt and pepper to taste
High-temp neutral-flavored oil such as avocado, sunflower, or canola
1 (12oz) bag egg noodles
1/2 cup chopped flat-leaf parsley
Preheat a large high-walled skillet or small Dutch oven over medium-high heat.
While the skillet is warming, pat dry and slice the venison bottom round into thin strips (approximately 1/2” x 2”).
Lightly dust the venison strips with flour.
Add 1 tablespoon of oil to the hot skillet. When the oil begins to ripple, add the venison strips and brown them. Once browned, remove from the pan and set aside on a large plate or bowl, leaving any brown bits in the pan (fond = flavor).
Return the pan to heat and add another tablespoon of oil. Once hot, add julienned onions and sauté until they begin to soften. Adding a pinch of salt will help draw out moisture and enhance caramelization.
Add mushrooms and sauté with softened onions. Mushrooms will absorb oil—add another tablespoon if the pan appears dry.
Once mushrooms and onions are soft, add garlic, stirring it in evenly. Cook for 1 minute.
Stir in Dijon mustard, Worcestershire sauce, thyme, and rosemary. Mix well and cook for 1 minute.
Add white wine and use a wooden spoon or high-temp spatula to scrape up any browned bits from the bottom of the pan.
Once the white wine has reduced, add the beef stock and allow it to simmer and reduce by half.
Stir in sour cream, then return the browned venison (along with any juices) to the pan.
Simmer over medium-low heat for 15 minutes to thicken. Season with salt and pepper to taste.
While the stroganoff simmers, bring a large pot of water to a boil. Season with salt until it resembles ocean water.
Add the egg noodles and cook until they reach the desired tenderness (about 7 to 10 minutes).
Drain, toss with 1 tablespoon of butter, and mix in half of the chopped parsley.
Plate the egg noodles and top with a generous portion of venison stroganoff. Garnish with the remaining chopped parsley.