{"id":367,"date":"2021-03-12T20:28:40","date_gmt":"2021-03-12T20:28:40","guid":{"rendered":"https:\/\/www.edibleoutdoorscook.com\/?p=367"},"modified":"2021-05-19T02:32:04","modified_gmt":"2021-05-19T02:32:04","slug":"venison-stroganoff","status":"publish","type":"post","link":"https:\/\/www.edibleoutdoorscook.com\/?p=367","title":{"rendered":"Venison Stroganoff"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/03\/Venison-Stroganoff-1-rotated.jpg?resize=442%2C589&#038;ssl=1\" alt=\"\" class=\"wp-image-368\" width=\"442\" height=\"589\" srcset=\"https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/03\/Venison-Stroganoff-1-rotated.jpg?w=480&amp;ssl=1 480w, https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/03\/Venison-Stroganoff-1-rotated.jpg?resize=225%2C300&amp;ssl=1 225w\" sizes=\"auto, (max-width: 442px) 100vw, 442px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><u><strong>Ingredients<\/strong><\/u><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 \u00bd lbs venison (I used backstrap for this recipe but any good cut would work)<\/li><li>1 large onion sliced<\/li><li>2 tablespoons vegetable oil<\/li><li>1 cup sliced mushrooms (button mushrooms work but wild foraged oyster mushrooms would add a certain uniqueness to the meal)<\/li><li>3 tablespoons butter<\/li><li>\u00bd cup red wine for deglazing\u2026another \u00bd cup for consuming while cooking<\/li><li>2 tablespoons all-purpose flour<\/li><li>2 cups venison bone broth (you can substitute beef broth)<\/li><li>1 tablespoon Dijon mustard<\/li><li>1 cup sour cream (at room temperature)<\/li><li>Salt and pepper to taste<\/li><li>Chives for garnish<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/03\/Venison-Stroganoff-3.jpg?resize=460%2C345&#038;ssl=1\" alt=\"\" class=\"wp-image-370\" width=\"460\" height=\"345\" srcset=\"https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/03\/Venison-Stroganoff-3.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/03\/Venison-Stroganoff-3.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 460px) 100vw, 460px\" \/><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/03\/Venison-Stroganoff-2.jpg?resize=461%2C346&#038;ssl=1\" alt=\"\" class=\"wp-image-369\" width=\"461\" height=\"346\" srcset=\"https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/03\/Venison-Stroganoff-2.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/03\/Venison-Stroganoff-2.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 461px) 100vw, 461px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><u>Preparation<\/u><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Cut your backstrap into medallions.&nbsp; Using a meat mallet, tenderize your medallion.&nbsp; Then cut into dice size pieces.<\/li><li>Season with salt and pepper<\/li><li>Heat vegetable oil in a dutch oven over high heat.&nbsp; Quickly sear the backstrap, cooking each piece carefully to medium rare.&nbsp; Remove the backstrap and set aside to rest.<\/li><li>Reduce heat and deglaze the pot with wine.<\/li><li>Add butter to your dutch oven.&nbsp; Add sliced onions and cook until translucent.&nbsp;&nbsp;&nbsp;<\/li><li>Add mushrooms and cook until tender.&nbsp;<\/li><li>Dust both mushrooms and onions with flour and stir until incorporated.<\/li><li>Add venison bone broth<\/li><li>Simmer for approximately 10 minutes.<\/li><li>Add Dijon mustard.<\/li><li>Turn off the heat and stir in the sour cream until your sauce is well incorporated.<\/li><li>Add the venison back to the sauce and stir.<\/li><li>Serve of egg noodles and garnish with chives.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><u>Chef\u2019s Note:<\/u><\/strong>&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>This dish is traditionally served over egg noodles and I prefer the smaller pasta such as rotini.&nbsp; It is also excellent over mashed potatoes or grits.&nbsp;<\/li><li>When choosing your wine, it is important to select a wine that you would be willing to drink.&nbsp;<\/li><li>If you prefer a thinner sauce, just add more broth to the mixture.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 \u00bd lbs venison (I used backstrap for this recipe but any good cut would work) 1 large onion sliced 2 tablespoons vegetable oil 1 cup sliced mushrooms (button mushrooms work but wild foraged oyster mushrooms would add a certain uniqueness to the&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[6,10,74],"tags":[61,14,28],"class_list":["post-367","post","type-post","status-publish","format-standard","hentry","category-cajun-recipe","category-recipe","category-venison-recipe","tag-stroganoff","tag-venison","tag-wild-game"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=367"}],"version-history":[{"count":1,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/367\/revisions"}],"predecessor-version":[{"id":371,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/367\/revisions\/371"}],"wp:attachment":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}