112 oz package of wide egg noodles, cooked and drained
Place a deep pan (or cast-iron skillet) on the stove. Over medium to medium-high heat, add the olive oil. Add the ground venison and break it down into small pieces with a spatula. Add garlic and onions. Stir and sauté until the onions are translucent and the venison is no longer pink. Add the mushrooms and sauté for another 5 minutes.
Sprinkle in the flour and stir until fully mixed in. Be sure to break up any lumps that may form.
Add the beef broth, whipping cream, Worcestershire sauce, salt and black pepper, and bring to a simmer. Turn the heat to low and simmer for an additional 5 minutes.
Remove from the heat, add in the sour cream, and stir well to combine. Taste for flavor and add more seasoning if desired. Place some hot, cooked egg noodles on your plate and top with the best venison stroganoff!
Venison stroganoff is perfect for making ahead of time, and it tastes even better the next day! I love to make a big batch and then keep some for one of those days when you don’t want to cook dinner.
When storing venison stroganoff, you must store it in an airtight container and keep it refrigerated. It will be fine in the fridge for up to 3 days.You can also freeze your venison stroganoff! I like to separate it into individual portion sizes; that way, it’s easy for whoever wants it to take just what they need.Venison stroganoff will keep in the freezer for up to 3 months. Always make sure that you defrost it fully before reheating.