- 1 pound ground venison
- 1 onion, finely chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef or vegetable broth
- 1 cup sour cream
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- In a large skillet, brown the ground venison over medium heat. Remove from the skillet and set aside.
- In the same skillet, sauté the onion, mushrooms, and garlic until softened.
- Return the venison to the skillet and stir in the broth, sour cream, tomato paste, and Worcestershire sauce.
- Simmer the mixture for 10-15 minutes, or until the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Serve the Venison Stroganoff hot, garnished with fresh parsley if desired.
