Canned Deer Meat Stroganoff -

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

Canned Deer Meat Stroganoff

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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

Cook Time 20

Resting Time 0

Total Time 30

Servings: 4 people

Course: dinner, Main Course

Cuisine: American, homestyle

Calories: 410

Ingredients Equipment Method Nutrition 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

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

Nutrition

Calories: 410kcal

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!

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