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Thread: Venison stroganoff

  1. #1
    Cook Angus_A's Avatar
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    Venison stroganoff

    Been working on this one for a wee while as i've been in need of more slow cooker recipes, would appreciate if some of you try it some time
    By no means traditional but it's tasty, especially with the weather on its way to being colder


    700g venison suitable for stewing, cut into cubes (i've been fond of the brisket for this application)
    350g mushrooms, any kind you like cut into even sized pieces
    a red onion, sliced
    a swig of brandy
    1 and a half tablespoons paprika
    5 tablespoons flour
    2 cloves of garlic
    2 teaspoons worcestershire sauce
    1 package of dry mushroom soup
    a stock cube, whatever you like
    salt and pepper
    big handful of parsley, chopped
    220ml sour cream


    Mix the flour, paprika, salt and pepper together and toss the pieces of venison until evenly coated, sear in a pan until well browned on all sides. Remove the meat from the pan and sautee the onion and mushrooms until they've released all their water and the pan is dry. Add your brandy and burn off the alcohol, take off the heat.
    Mix the stock cube and soup mix with 2 cups of water and add to the slow cooker along with all the other ingredients other than the parsley and sour cream.
    Cook on low for 6-7 hours or on high for roughly half that. When tender mix in your sour cream and parsley.

    It's good on pasta or mashed spuds.
    Tahr, sako75, thejavelin and 4 others like this.
    "The only time to eat diet food is while you're waiting for the steak to cook."

  2. #2
    Member stug's Avatar
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    MMM, I like a good stroganoff, will give it a go over winter.

  3. #3
    GWH
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    Hell yeah I will, bloody love stoganoff!

    Sent from my SM-G900I using Tapatalk

  4. #4
    Member Marty Henry's Avatar
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    Sounds good allright, might add a few extra swigs of brandy (to the cook not the recipie)!
    Beaker likes this.

  5. #5
    Member deepsouthaussie's Avatar
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    Yumm love me a good stroga. Question though, why cook parsley for 6 hours? I would've thought some freshly chopped stirred through at the end would be better? Maybe have a bouquet garni with parsley stems for the slow cooker?

  6. #6
    Member Marty Henry's Avatar
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    Better re read the recipie laddie.
    deepsouthaussie and Tommy like this.

  7. #7
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    I've been buying Curry etc from a local shop called Yogiji's. Saw bulk Chilli powder, 4 or 5 sorts from mild, kashmeri to extra hot for around $10 per KG. (I am a little worried as to what an Indian calls "extra hot"....) So thought I would start with Venny Chilli and curry. What surprised me the most was the Bulk bins were the same size as Flour bins and the scoop they had in it would hold 1 to 2 kg like a flour scoop. Felt like a bit of a chicken buying 100gramms of chilli......

    I will try that strog as it sounds like a good starting point for getting adventurous.

  8. #8
    Ex stick thrower madjon_'s Avatar
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    Quote Originally Posted by Angus_A View Post
    Been working on this one for a wee while as i've been in need of more slow cooker recipes, would appreciate if some of you try it some time
    By no means traditional but it's tasty, especially with the weather on its way to being colder


    700g venison suitable for stewing, cut into cubes (i've been fond of the brisket for this application)
    350g mushrooms, any kind you like cut into even sized pieces
    a red onion, sliced
    a swig of brandy
    1 and a half tablespoons paprika
    5 tablespoons flour
    2 cloves of garlic
    2 teaspoons worcestershire sauce
    1 package of dry mushroom soup
    a stock cube, whatever you like
    salt and pepper
    big handful of parsley, chopped
    220ml sour cream


    Mix the flour, paprika, salt and pepper together and toss the pieces of venison until evenly coated, sear in a pan until well browned on all sides. Remove the meat from the pan and sautee the onion and mushrooms until they've released all their water and the pan is dry. Add your brandy and burn off the alcohol, take off the heat.
    Mix the stock cube and soup mix with 2 cups of water and add to the slow cooker along with all the other ingredients other than the parsley and sour cream.
    Cook on low for 6-7 hours or on high for roughly half that. When tender mix in your sour cream and parsley.

    It's good on pasta or mashed spuds.
    Thar insteadName:  image.jpg
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    Sako Rifles,Browning shotguns,Black Labs.There is nothing else

    The dog always bites,The horse always kicks,The gun is always loaded.

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  9. #9
    Cuz
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    Gave this a go for opening weekend was bloody brilliant one of the guys doesn't usually eat bambie but still liked it anyway

    Sent from my SM-N910U using Tapatalk

  10. #10
    OPCz Rushy's Avatar
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    I will try some of that in another couple of weeks Angus.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  11. #11
    GWH
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    Giving it a go today...







    It's smelling dam good, can't wait for dinner time now!

    Sent from my SM-G900I using Tapatalk
    Angus_A and Beaker like this.

  12. #12
    GWH
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    Absolutely beautiful @Angus_A



    Loved it, very tasty.

    Cheers.

    Sent from my SM-G900I using Tapatalk

  13. #13
    OPCz Rushy's Avatar
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    Brilliant and inspirational GWH. I will definitely give it a go now.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  14. #14
    Cook Angus_A's Avatar
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    Ayyy, glad people have tried it and enjoyed it.
    "The only time to eat diet food is while you're waiting for the steak to cook."

  15. #15
    Member Gapped axe's Avatar
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    only did this so I can find this recipe later's
    Step on my toes I'll jump on your head

 

 

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