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Creamy canned deer meat recipe stroganoff served over egg noodles with parsley in a rustic kitchen setting

Canned Deer Meat Stroganoff

This creamy, comforting canned venison stroganoff is a one-pot wonder perfect for busy weeknights. With rich flavor, tender meat, and quick prep, it’s a hearty wild game twist on a family favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 0 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American, homestyle
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp – Butter
  • 1 – Medium onion diced
  • 2 cloves – Garlic minced
  • 1 jar 1 pint – Canned deer meat, drained (save broth)
  • 1½ cups – Mushrooms sliced
  • 1 tsp – Worcestershire sauce
  • 1 cup – Beef broth or reserved venison broth
  • ½ cup – Sour cream
  • 1 tbsp – All-purpose flour optional, for thickening
  • 8 oz – Egg noodles cooked
  • Salt and pepper – to taste
  • Fresh parsley – for garnish optional

Equipment

  • 1 Large skillet or sauté pan
  • 1 Wooden spoon
  • 1 Measuring Cups & Spoons

Method
 

  1. In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  2. Add garlic and mushrooms. Sauté for another 3–4 minutes until mushrooms begin to soften.
  3. Stir in canned deer meat and Worcestershire sauce. Cook for 2–3 minutes, just to warm through.
  4. Pour in broth. If using flour to thicken, whisk it into the broth before adding. Simmer for 5–7 minutes.
  5. Stir in sour cream. Cook gently over low heat, do not boil once sour cream is added.
  6. Season with salt and pepper to taste.
  7. Serve over hot egg noodles and garnish with fresh parsley if desired.

Notes

  • For a thicker sauce, you can make a quick roux with butter and flour before adding broth.
  • Canned venison broth is flavorful, use it in place of beef broth if available.
  • Feel free to swap egg noodles with mashed potatoes or rice!