Venison meatball & wild mushroom stroganoff

Venison meatball & wild mushroom stroganoff

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(7 ratings)

Prep: 15 mins Cook: 40 mins plus cooling


Serves 5
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal547
  • fat25g
  • saturates12g
  • carbs31g
  • sugars13g
  • fibre4g
  • protein30g
  • salt2.6g


  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • small bunch dill, roughly chopped plus 1 tbsp finely chopped
  • 2 tbsp wholegrain mustard
  • 400g venison mince
  • 100g fresh white breadcrumbs
  • 1 medium egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g wild mushrooms, larger ones sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • ½ tsp smoked paprika
  • 1 tbsp plain flour
  • 400g beef stock
  • 150ml brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 2 tsp Dijon mustard
  • 1 tbsp tomato purée
  • 300ml pot soured cream
  • pinch of sugar (optional)



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • buttered tagliatelle, rice or sautéed potatoes, to serve


  1. Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.

  2. Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned – add a splash more oil if needed towards the end. Set aside the meatballs in a dish.

  3. Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.

  4. Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency – anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.

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Comments, questions and tips

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29th Mar, 2015
Not having cooked much with venison before, I was a little skeptical, but this was a really yummy dish. I used a little less brandy (only because I didn't have enough), and this was very well-recieved by all!
5th Dec, 2014
This was nice but I didn't think it was amazing, perhaps because I used beef instead of venison. I did miss the dill but not sure how much difference this would make. I'll try it again with venison and dill but unless this improves it massively then I've used better meatball recipes and better stroganoff recipes so will combined those instead. I also thought it was unnecessarily fiddly. Not unpleasant just not as amazing as I thought it might be for the effort.
19th Nov, 2014
I doubled this recipe as I was cooking for 8. It made 35 meatballs so only about 4 meatballs per head. Not an enormous amount per person. The other thing I did was bought venison burgers as I couldn't find venison mince. This was fine, just minced them up! I find this recipe a little bit vague. ie "simmer until cooked" yes but is that 5 minutes? 20 minutes? I browned them for about 4 mins and then simmered for about 5 and they are perfect. The other thing is the brandy is incredibly strong in this recipe. My advice would be to add the brandy before the stock and boil rapidly for a couple of mins to get rid of the alcohol and keep the flavour. Even so I would say I simmered the sauce for about 25 mins before adding the meatballs to get the sauce just right. Eventually the brandy became less overpowering. My other change is that because I am now going to freeze this meal I am going to cook the mushrooms separately on the day as mushrooms go horrible when frozen. I will just add them in once defrosted. All in all a nice recipe, elevates a meatball into something more special. I will serve with mashed potato to soak up all the delicious sauce!
10th Nov, 2014
This recipe wasn't my favourite that I have tried from the magazine. I usually adapt as I'm going but in this case I decided to follow the recipe exactly. I found the method overly fiddly and there was no real need to take out the mushrooms just to put them back in. After all the effort I was expected the end result to be amazing but whilst the meatballs themselves where nice, the flavour of the brandy overpowered everything else and it was too creamy. Less brandy and sour cream may help but I wouldn't make it again!
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7th Jun, 2016
I have a steady supply of venison and other than my husbands delicious chili, I am on the lookout for recipes. I thought this was delicious. I browned the meatballs and finished them in the oven at 375. I also added a can of diced tomatoes instead of puree. I will have to tweak it again as I wish there was more of the sauce. Served it with pappardelle but I could definitely do this with mashed potatoes.
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