The Best Venison Stroganoff Sourdough Pasta
Stroganoff is a classic comfort dish and I’ve put a little twist on and turned it into Venison Stroganoff Sourdough Pasta. Tender sourdough pasta, topped with a rich and creamy Venison stroganoff sauce. It is hearty, nourishing and absolutely delicious!
If you hunt, there’s a good chance you’ve made stroganoff before. It is a simple dish, full of flavour that can be made with any large wild game meat. Typically it is served with egg noodles but we love sourdough around here, so fresh homemade sourdough pasta is a must!
This Venison Stroganoff Sourdough Pasta starts with an easy homemade pasta that can be made with sourdough starter or sourdough discard. Then, you make the hearty stroganoff full of ground venison, mushrooms and a rich sauce. Put these two components together and you have the perfect cozy meal.
While the sourdough pasta is incredible, you can make this with store bought pasta too; I promise it will still be delicious! This recipe makes a large portion that can be enjoyed all week long or stored in the freezer for easy dinners down the road. Grab whatever ground game meat you have in your freeze because you are going to want to make this one!
Tips for Making Venison Stroganoff Sourdough Pasta
- When making the pasta, make sure you roll the dough out nice and thin. Whether you do this by hand or use a pasta sheeter, you will get the best results if it is super thin. If you enjoy homemade pasta, I highly recommend getting a pasta sheeter!
- Ideally you want to use ground wild game meat that has some portion of fat added to it. Typically this is pork fat. Anywhere from 10-20% is ideal to give you extra flavour and keep that venison nice and juicy.
- Allow the stroganoff to simmer for at least 20 minutes before serving if you have the time! This allows the flavours to meld and makes it taste even better.
Venison Stroganoff Pasta Ingredients
Sourdough Pasta– This is a simple pasta made using only sourdough starter or discard, eggs and flour. It is the best pasta you will ever have. Can sub with any regular pasta or gluten free pasta if you need.
Ground Venison– As mentioned above, you can make this recipe with almost any large wild game meat you like. Venison, moose, elk, goat etc.
Onion– Use white or yellow onion for this recipe.
Garlic– Fresh garlic is what you want, not pre minced from the store. This will give you much better flavour.
Beef Broth– Beef is the easiest but you could use a homemade broth from your wild game if you have it.
Mushrooms– I like cremini mushrooms in this recipe for their slightly richer flavour and firm texture.
Dijon Mustard– Any type of dijon mustard that isn’t grainy with work. Do not use regular yellow mustard.
Fresh Thyme– Always opt for fresh herbs if available. They add a more fresh and vibrant flavour than dried herbs.
Flour– Regular all purpose flour is all you need. Sub with a 1 to 1 gluten free flour if you are gluten free.
Cream Cheese– Most often you will find sour cream in stroganoff recipes but I love to swap with cream cheese for a richer, slightly cheesy flavour.
The Steps
- Start by cooking the onions and garlic in a skillet over medium heat with a couple tbsp of oil.
- Once the onions have softened (about 4 minutes) add in the ground venison.
- Continue to brown the meat until almost fully cooked through and no longer pink.
- Then add in the sliced mushrooms.
- Next, sprinkle in the fresh thyme and stir. Allow everything to cook until the mushrooms are tender.
- Then, stir in the flour.
- Finally add in the dijon, worcestershire, beef broth and salt & pepper. Bring the sauce to a boil then turn down to simmer.
- Add the cubed cream cheese, and allow the sauce to simmer for 10-20 minutes until nice and creamy.
- Boil the pasta while the sauce is simmering, then strain and serve with a generous spoonful of Venison Stroganoff on top. Enjoy!
If you give this recipe a try, leave and comment or review below!
Looking for more delicious Venison recipes to try?
https://cmbarndominium.com/best-ever-venison-lasagna-soup/
https://cmbarndominium.com/quick-and-easy-venison-greek-gyros-on-sourdough-naan/
https://cmbarndominium.com/healthy-greek-meatball-bowls-with-lemon-dill-sauce/
https://cmbarndominium.com/easy-and-delicous-venison-street-corn-tacos/
A rich and flavorful Venison Stroganoff Sauce full of mushrooms, served over tender homemade sourdough pasta. Hearty and delicious! * If you are gluten free, this recipe is delicious made with brown rice pasta and using 1 to 1 gluten free flour in place of regular flour. *You can use any type of large wild game meat you have for this storganoff. Venison, moose, elk, sheep etc. *If you have the time, allow the sauce to simmer for at least 20 minutes before serving for the best flavor! 
Creamy Venison Stroganoff Sourdough Pasta
Ingredients
Instructions
Notes
How to make this a freezer meal? Would freezing cooked pasta & cooked sauce and adding it a crockpot with a splash of water be good or baking it on low? YUM!
You can freeze the pasta and the sauce separate or we freeze it with them together as individual meals. For reheating you can heat it in a skillet all together, or if you have the noodles separate, adding them to a pot with just a splash of water is great for heating them!