From-Scratch Venison Stroganoff

Ingredients

• 2 pounds cubed lean venison
• 3 tablespoons all-purpose flour
• 3 tablespoons canola oil
• 1 (8 ounce) package sliced mushrooms
• 1 onion, diced
• 1 (15 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 0.5 teaspoon garlic powder
• 1 (8 ounce) container sour cream

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Toss venison cubes in flour to coat.
2. Heat 2 tablespoons oil in a large skillet until smoking. Add venison and cook until well browned; transfer to a plate. Add remaining 1 tablespoon oil to the skillet; when hot, add mushrooms and cook until softened. Stir in onion and cook until soft and translucent.
3. Return venison to the skillet, then stir in tomato sauce, Worcestershire sauce, salt, pepper, and garlic powder. Pour into a casserole dish. Cover and bake in the preheated oven for 1 1/2 hours, stirring occasionally.
4. Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.