Venison Stroganoff for Eight

Ingredients and Weight:

• 2 pounds venison tenderloin, cut into 1-inch strips
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chopped sweet pepper
• 1/2 cup chopped mushrooms
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 cup sour cream
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Season the venison with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the venison and cook until browned on all sides.
4. Remove the venison from the skillet and set aside.
5. Add the onion, garlic, sweet pepper, and mushrooms to the skillet and cook until softened.
6. Stir in the Worcestershire sauce and tomato paste and cook for 1 minute.
7. Add the beef broth and bring to a simmer.
8. Return the venison to the skillet and cook until warmed through.
9. Stir in the sour cream and remove from heat.

Nutritional Information:

• Calories: 450 per serving
• Protein: 30 grams
• Fat: 25 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Tender and juicy venison
• Rich and flavorful sauce
• Vibrant vegetables

User Comments:

• "This is the best venison dish I've ever had. The sauce is amazing."
• "The venison is so tender and flavorful. I could eat this every day."
• "This dish is a perfect blend of savory and tangy."

Special Precautions and Tips:

• Use a sharp knife to cut the venison into even strips for consistent cooking.
• If you can't find venison tenderloin, you can substitute with another cut of venison, such as backstrap or sirloin.
• To make a gluten-free version of this dish, use tamari or coconut aminos instead of Worcestershire sauce.
• Serve the stroganoff over mashed potatoes, egg noodles, or rice.