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Venison Stroganoff Seasoned with Bounty Hunter

Venison Stroganoff Seasoned with Bounty Hunter


For the Venison Stroganoff:

  • 1 pound venison or beef, thinly sliced into strips
  • 2 tablespoons Bounty Hunter All-Purpose Seasoning
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Fresh parsley for garnish or preferred choice. 
  • 4 cups egg noodles


  1. Season the venison strips with Bounty Hunter All-Purpose Seasoning. Make sure they are well coated and set them aside.

  2. In a large skillet, heat the olive oil over medium-high heat. Add the venison and cook for 2-3 minutes per side until it's browned. Remove the venison from the skillet and set it aside.

  3. In the same skillet, add the chopped onion and garlic. Sauté for about 2 minutes until they are fragrant and softened.

  4. Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they release their moisture and start to brown.

  5. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

  6. Pour in the beef broth and stir well, allowing the mixture to thicken.

  7. Return the venison to the skillet, and let it simmer in the sauce for 5-10 minutes, or until the venison is cooked to your liking.

  8. Stir in the sour cream and simmer for an additional 2-3 minutes until the sauce is creamy and heated through.

  9. Season the stroganoff with salt and pepper to taste.

  10. Cook the egg noodles according to the package instructions.

  11. Serve the venison stroganoff over the cooked egg noodles.

  12. Garnish and enjoy your delicious venison stroganoff served with egg noodles!

Get ready for an irresistible dining experience as you savor the delectable homemade venison stroganoff served alongside perfectly matched egg noodles – a culinary delight that will leave your taste buds longing for more.

*Recipe serves 4 people.


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