Homemade Venison Stroganoff

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat the venison cubes in flour.

2. 2

   Heat 2 tablespoons oil in a large skillet until it smokes. Add the venison and cook until well browned; move it to a plate. Add the remaining 1 tablespoon oil to the skillet; when hot, add the mushrooms and cook until softened. Stir in the onion and cook until soft and translucent.

3. 3

   Return the venison to the skillet, then stir in the tomato sauce, Worcestershire sauce, salt, pepper, and garlic powder. Pour the mixture into a casserole dish. Cover and bake in the preheated oven for 1 1/2 hours, stirring occasionally.

4. 4

   Stir in the sour cream and keep cooking until the venison is tender, about 30 minutes more.

• Calories 367.91 kcal Moderate
• Protein 13.37 g Good Source
• Carbs 43.99 g Moderate
• Total Fat 14.65 g Moderate
• Saturated Fat 5.68 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 31.47 mg Moderate
• Sodium 641.75 mg High
• Fiber 3.27 g Moderate
• Sugar 5.63 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 204.16 mg Moderate
• Iron 2.92 mg Moderate
• Potassium 316.17 mg Low Source
• Vitamin A 26.9 mcg_rae Low Source
• Vitamin C 2.34 mg Low Source
• Vitamin D 0.13 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅