Venison stroganoff from Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (page 117) by Hank Shaw

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Notes about this recipe

  • Eat Your Books

    Venison stroganoff served with Austrian spätzle.

  • anya_sf on March 31, 2026

    So good. I made 1/2 recipe but increased the mushrooms (just button) to 6 oz and next time might even use more. Cooked the venison rare since it cooks a little more in the sauce. Subbed sherry for madeira. Added nutmeg to taste as that seemed like a lot (but probably used most of it). Didn't make the spaetzle this time, served over mashed potatoes instead.

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