Venison Stroganoff Casserole with Egg Noodles

Venison Stroganoff Casserole with Egg Noodles is a hearty and flavorful twist on the traditional beef stroganoff. The rich, tender venison pairs beautifully with creamy sauce and egg noodles, all baked to perfection. Whether you’re looking for a comforting weeknight dinner or a unique dish for a special occasion, this casserole is sure to impress.

The combination of tender venison, creamy sauce, and egg noodles is not only satisfying but also packed with nutrients. Venison, known for its lean quality, offers a healthier alternative to beef while still delivering rich flavor. By making it into a casserole, you create a dish that’s perfect for feeding a crowd, as it can be prepped in advance and easily served to your guests.

Let’s dive deeper into how to make this delicious and satisfying casserole.

Ingredients for Venison Stroganoff Casserole with Egg Noodles

To make your Venison Stroganoff Casserole with Egg Noodles, you’ll need the following ingredients:

For the Venison:

• 1.5 lbs of venison (preferably stew meat, cut into small cubes)
• 2 tablespoons of olive oil (for searing)
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika

For the Sauce:

• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 cup of beef broth (ensure it’s free from alcohol if needed)
• 1 cup of sour cream
• ½ cup of heavy cream
• 2 tablespoons of Dijon mustard
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of thyme (dried or fresh)
• 1 teaspoon of parsley (dried or fresh)
• 2 tablespoons of all-purpose flour (for thickening)

For the Egg Noodles:

• 8 oz of egg noodles (or your preferred type of pasta)
• 1 tablespoon of salt (for boiling water)

For Topping:

• ½ cup of grated cheese (cheddar or parmesan, depending on preference)
• Fresh parsley (for garnish)

Preparation Instructions for Venison Stroganoff Casserole with Egg Noodles

1. Prepare the Venison: Start by preparing your venison. Pat the venison cubes dry with paper towels to remove any excess moisture. This will help in getting a good sear when you brown the meat. Season the venison generously with salt, pepper, garlic powder, and paprika.
2. Sear the Venison: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the venison cubes and sear them on all sides until browned. This should take about 5–7 minutes. Don’t overcrowd the pan to ensure that the meat sears properly. Once browned, remove the venison from the skillet and set it aside.
3. Cook the Noodles: While the venison is searing, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions. Once the noodles are done, drain them and set them aside.
4. Make the Sauce: In the same skillet that you used to sear the venison, add the chopped onions and cook them for about 2–3 minutes until they soften. Add the minced garlic and cook for another minute until fragrant.Sprinkle the flour over the onions and garlic, stirring constantly for about 1–2 minutes. This will help create a roux that thickens the sauce. Gradually add the beef broth while stirring to prevent lumps from forming. Once the broth is incorporated, add the sour cream, heavy cream, Dijon mustard, Worcestershire sauce, thyme, and parsley. Stir well to combine and simmer the sauce for about 5 minutes, allowing it to thicken.
5. Combine the Ingredients: Add the seared venison back into the sauce and stir well. Let the venison simmer in the sauce for an additional 10 minutes, allowing the flavors to meld together. Adjust the seasoning with additional salt and pepper to taste.
6. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large casserole dish, layer the cooked egg noodles, followed by the venison and sauce mixture. Spread the mixture evenly and top with grated cheese.
7. Bake the Casserole: Cover the casserole with aluminum foil and bake it in the preheated oven for 20–25 minutes. Then, remove the foil and bake for an additional 5–10 minutes, until the cheese is golden and bubbly.
8. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy the rich, comforting flavors of your venison stroganoff casserole with egg noodles.

Tips and Variations

• Use Different Cuts of Venison: If venison stew meat is not available, you can use other cuts like tenderloin or roast, but make sure to slice them thinly to ensure they cook well.
• Vegetarian Option: For a vegetarian alternative, swap the venison for mushrooms and use vegetable broth in place of beef broth. The creamy sauce will still complement the mushrooms wonderfully.
• Make-Ahead: This casserole is an excellent make-ahead meal. You can assemble the casserole, cover it, and refrigerate it overnight. When ready to bake, simply pop it in the oven and cook as directed.
• Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the sauce or top the casserole with a few slices of jalapeños before baking.
• Cheese Variations: Experiment with different cheeses like Gruyère or mozzarella for a different flavor profile.

Nutritional Benefits of Venison Stroganoff Casserole with Egg Noodles

Venison is an excellent source of protein, low in fat, and packed with essential nutrients. It is particularly rich in iron, making it an ideal meat for those looking to boost their iron intake. Venison also contains healthy omega-3 fatty acids and is a great alternative to beef for individuals who prefer leaner meats. This casserole, with its combination of venison, egg noodles, and creamy sauce, provides a balanced meal that’s both satisfying and nutritious.

Frequently Asked Questions

1. Can I use beef instead of venison? Yes, if you don’t have access to venison, you can use beef stew meat or even ground beef. The flavor will be different, but the recipe will still work well.
2. Can I freeze the casserole? Yes, this casserole freezes well. To freeze, assemble the casserole, cover it tightly with foil, and freeze it for up to 3 months. When ready to bake, let it thaw overnight in the refrigerator and bake as directed.
3. How can I make the sauce thicker? If you find that the sauce is too thin, you can thicken it by cooking it a bit longer to reduce it. Alternatively, you can add a bit more flour or cornstarch, dissolved in a small amount of water, to thicken the sauce to your desired consistency.
4. Can I substitute the egg noodles? Yes, you can substitute egg noodles with any pasta shape you prefer, such as penne or fusilli. Just make sure to adjust the cooking time for the pasta.

Conclusion

Venison Stroganoff Casserole with Egg Noodles is a flavorful, comforting, and unique dish that elevates the traditional beef stroganoff. With tender venison, a creamy sauce, and perfectly cooked egg noodles, this casserole is a hearty meal perfect for any occasion. The dish’s simplicity and depth of flavor make it a crowd-pleaser that you’ll want to make time and time again.

By following this recipe, you’ll be able to enjoy the rich taste of venison in a casserole format, adding a bit of elegance and heartiness to your meals. It’s an excellent option for feeding a family, and it’s versatile enough to adapt to your preferences. Try it today, and experience a new take on an old classic!