Venison Stroganoff - Deer Camp 2011 (in a pressure cooker)

Venison Stroganoff

4 lbs venison cut into 1/2 inch strips
2 T olive oil
1 large onion sliced
3 cloves garlic minced
2 - 10 1/2 ounce beef broth
1/2 cup red wine
1/2 lb mushrooms sliced
4 T flour
4 T butter
2 t paprika
2 t worcestershire sauce
2 t dry mustard
2 cups sour cream (1 16 oz container)
1 - 1 lb bag of extra wide egg noodles (cooked)




Add the olive oil,  onions and garlic to the the pressure cooker and  saute 7-10 minutes. Add the venison and brown about 10 minutes. Add salt and pepper.  Then add the broth and red wine and stir. At this point close the lid securely, bring up the pressure and cook for 30 minutes at low pressure or a simmer.  All pressure cookers are different, you'll need to adjust this to work with your cooker.


Remove from the heat and release the steam. In a skillet saute the mushrooms in butter. Add flour and cook until blended. Slowly add the contents from the cooker into the mushrooms. Cook over low heat, stirring constantly until smooth and thick. Add the paprika and worcestershire. Blend the mustard into the sour cream. Add this to the mushroom mixture.  Pour over noodles and serve.

Serves 5 hungry hunters!