Venison Meatball and Shiitake Mushroom Stroganoff

Amy Massey
by Amy Massey
2 Servings
1 hr 10 min

Introducing an alternative to the usual stroganoff! This Venison meatball with shiitake mushroom stroganoff is a real crowd pleaser. Taking a simple, well loved dish and adding a touch of fine dining to your home cooking. The Venison Meatballs are rich and juicy, while the shiitake mushrooms add a deep earthiness to this dish. Both are cooked in a thick, luxurious sauce made with heavy cream which has fresh dill and brandy cutting through the creaminess.

The main dish itself is also great for those if you following a low carb diet such as the Keto diet, just serve with steamed greens instead of pasta.

The Meatballs are made from lean, rich venison meat, with golden onions, garlic, dill and wholegrain mustard.

Earthy shiitake mushrooms are sautéed in butter and smoky paprika.

A rich and velvety sauce is cooked down until it is thick and smooth.

This dish is great served with pasta, such as tagliatelle, or steamed greens if you're keeping it low carb.

Venison Meatball and Shiitake Mushroom Stroganoff
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsps olive oil
  • 1 small bunch fresh dill, finely chopped
  • 2 tbsps wholegrain mustard
  • 400g venison mince
  • 1 egg
  • 150g shiitake mushrooms, sliced
  • 1/2 tsp smoked paprika
  • 500ml rich beef stock
  • 150ml brandy
  • 2 tsps Dijon mustard
  • 1 tbsp tomato puree
  • 300ml double cream

Heat a frying pan until hot and add 1 tbsp of the olive oil.
Add the onion and garlic and gently fry over a medium heat until golden and softened.
Leave to cool for 10 minutes, then place in a large bowl.
Add the Venison mince, 1 tbsp of the chopped dill, 1 tbsp of the wholegrain mustard, and the egg.
Season well with salt and black pepper to taste,the work the mixture well with your hands until fully incorporated.
Taking small portions at a time, roll the mince between both of your hands to form small meatballs, then refrigerate for at least 10 minutes.
Heat the other tbsp of olive oil in the pan and fry the Meatballs until well browned.
Remove the Meatballs from the pan and set aside.
Add the butter to the pan and fry the mushrooms until golden brown, then stir in the paprika.
Pour in the brandy, followed by the stock and bring to a simmer.
Remove the mushrooms with a slotted spoon and set aside.
Bring the sauce to a boil and leave to boil for 3 minutes.
Stir in the remaining wholegrain mustard, Dijon mustard and tomato puree, then reduce the heat to low.
Stir in the double cream until we'll incorporated.
Leave the sauce to simmer for 15 minutes until reduced and thickened.
Return the Meatballs to the pan and cook for 5 minutes more, then add the mushrooms and simmer for a further 5 minutes until warmed through.
Season to taste with more salt and pepper, then serve immediately.
  • Serve with buttered potatoes or tagliatelle and steamed greens.
  • Geoffrey Geoffrey on Aug 13, 2021

    This sounds incredible. Don't really see venison around here, but can get bison as well as all kinds of beef: dry aged, organic, free range, etc.

  • Lori Webb Lori Webb on Dec 08, 2023

    double cream??? why is it in grams and mls? such a pain... but I have lots of venison so I will try it! thank you

    • See 1 previous
    • Lori Webb Lori Webb on Dec 08, 2023

      thank you Amy!!! i really appreciate that!