Recipe: Venison Stroganoff


  • 1lb of Venison sliced thin
  • 1 /2 Tbs. Canola Oil
  • 1 Cup of chopped onion
  • 1 can of 98 %  Low Sodium FF cream of mushroom soup
  • 4 Tb reduced Fat Sour Cream
  • 2 Cups of Frozen Low Sodium green beans
  • 1/4 tsp paprika

  1. In a large non-stick skillet brown venison in oil over medium to high heat
  2. Remove meat, and saute chopped onion at medium heat until soft
  3. Add green beans, soup and paprika and stir.  Heat just to a boil.
  4. Stir in sour crean and venison. Lower heat, cover and sunner 10 minutes or until cooked through.
  5. Serve 1/4 of stroganoff with 4 oz. of cooked brown rice or whole wheat angel hair past.
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