Venison Stroganoff
Carolyn Waldron-Parr seasons and sears thin strips of venison until golden brown. She deglazes the pan with red wine — a must if you are to scrape up all the yummy brown bits from the pan. Next to join the party and simmer are onions, mushrooms, beef stock and a few seasonings to give depth of flavor. Cook down this mixture and you'll have a nice gravy-like sauce that is perfect over egg noodles. The only thing that isn't classic about this stroganoff is the protein. Oh, deer! We know you'll love it if you try it!
After roasting, let turkey rest 30 minutes to keep the juices in
For more tips or to share your own, visit our Food Forum
Print Recipe
