This healthier Venison Stroganoff recipe uses coconut milk and Greek Yogurt for a lighter, but still delicious, take on classic stroganoff with wild game.
Stroganoff is like the ultimate comfort food in our house. This Healthier Venison Stroganoff is the perfect, lighter way to enjoy a stick to your ribs classic meal while using up ground deer meat you have on hand.
There are a few things that make this dish really shine. Little tweaks that I’ve made to let the flavor of the venison shine, but not be too strong or gamey.
Let me tell you what I added:
- Apple cider vinegar. Adding acid to wild game is one of my favorite tips. For more wild game cooking tips, check out my free cheat sheet!
- White wine – dry white wine is best and adds the BEST flavor. I’m not usually a Chardonnay person, but I used a bright, crisp and buttery Chardonnay which was lovely. A Pinot Grigio would be great, too or a heavier Sauvignon Blanc.
- Tyme – time brightens up the dish. You only need a pinch but it goes a long way.
- Worcestershire – this helps enhance that beefy, umami flavor that we all love
What makes this venison stroganoff lighter?
In place of heavy cream and sour cream, I opted for coconut milk and Greek yogurt. The addition of the Worchestershire and the wine cut any coconut flavor and the Greek yogurt does a great job adding creaminess.
What do you serve it over?
If we’re really in the mood for comfort food – egg noodles it is. Otherwise, gluten-free pasta works and butternut squash noodles are thick enough to stand up to this dish.
Love comfort food? Try out my Venison Shepherd’s Pie or my Venison Stew in the Instant Pot!
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Healthier Venison Stroganoff
This healthier Venison Stroganoff recipe uses coconut milk and Greek Yogurt for a lighter, but still delicious, take on classic stroganoff with wild game.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian/American
Ingredients
- 1 Tbsp. butter
- 1 Tbs. olive oil
- 1 sweet yellow onion, diced
- 1 lb. ground venison
- 1 pint baby bella mushrooms, destemmed and sliced
- 2 garlic cloves, minced
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. paprika
- 1 pinch dried thyme
- 2 Tbsp. arrowroot powder or tapioca starch
- 1 Tbsp. apple cider vinegar
- 1/4 cup dry white wine (if you don’t want to use wine, sub for beef broth, but use it if you can)
- 3/4 cup full fat coconut milk
- 1 cup beef broth
- 3–5 dashes Worcestershire sauce
- 1/2 cup plain Greek yogurt (we like 2% fat, but any will do)
- Egg noodles, gluten free noodles or butternut squash noodles for serving
Instructions
- Heat the butter and olive oil in a stock pot or Dutch oven over medium heat until hot.
- Add the onion and cook for 3-5 minutes, until slightly brown.
- Add the venison and brown, about 8 minutes.
- Next, add the mushrooms, garlic, salt, pepper, paprika, and thyme. Cook for 2 minutes and add the Tapioca starch. Cook for 2 additional minutes.
- Add the wine and apple cider vinegar and scrape up all of the bits at the bottom of the pan.
- Cook for 2 minutes before adding the coconut milk, beef broth, and Worcestershire sauce. Let the mixture come to a boil, cover and reduce to a simmer for 10 minutes.
- Add the Greek yogurt, stir well to combine, cook for 2 minutes and remove from the heat. Serve with egg noodles, gluten free pasta of choice or butternut squash.
Nutrition
- Serving Size: 1 cup sauce
- Calories: 397
- Sugar: 4 g
- Sodium: 614 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 311 mg
Keywords: stroganoff, venison, wild game, dinner
