Name: Healthier Venison Stroganoff
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

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.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 1x
Category: Main Dish
Method: Stovetop
Cuisine: Russian/American

Scale

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

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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

Find it online: https://www.missallieskitchen.com/venison-stroganoff/