Venison Stroganoff With Rice

Ingredients

2 pounds venison steak, cubed
2 tablespoons steak seasoning
4 tablespoons canola oil
1/4 cup diced white onion
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (10.75 ounce) cans milk
1 tablespoon kosher salt, or to taste
1/2 tablespoon ground black pepper, or to taste
2 teaspoons onion powder
2 teaspoons garlic powder
2 (10.75 ounce) cans water
1 (16 ounce) package sliced white mushrooms
2 cups uncooked white rice
2 tablespoons Worcestershire sauce

Instructions

Combine venison with steak seasoning in a large glass or ceramic bowl; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Heat oil in a large saucepan over medium heat until it reaches 350 degrees F (175 degrees C) when measured with a meat thermometer, about 5 to 10 minutes. Add venison and fry until brown on each side, 4 to 5 minutes. Add onion; cook and stir for 1 minute. Turn off heat and drain and discard any oil from the pan.

Add butter to the pan and allow to melt. Add condensed soup, milk, salt, pepper, onion powder, and garlic powder. Simmer over medium heat, stirring occasionally, for 30 minutes.

Add water, mushrooms, rice, and Worcestershire sauce, increase heat to medium-high, and bring to a boil. Reduce heat, simmer, and stir often to prevent rice from sticking until rice is cooked through, venison is tender, and sauce is reduced, about 20 minutes. Remove from heat and serve.

Venison Stroganoff With Rice

Ingredients

Instructions

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