Go Back

Venison Stroganoff

Gluten, dairy, sugar, soy, nut, grain free.
Prep Time 15 mins
Cook Time 40 mins
Servings 4 people


  • 1 onion red
  • 3 cloves garlic crushed
  • 500 grams venison steaks cubed (or use beef steak)
  • 10 button mushrooms sliced thinly
  • 6-8 breakfast mushrooms sliced thinly
  • 2 tbsp coconut aminos
  • ½ cup apple kombucha or apple or pear cider
  • cup beef stock/broth
  • 2 tbsp fresh parsley or 3 tsp dried
  • quality sea salt and pepper
  • 1 can coconut cream
  • 1-2 cups chopped spinach


  • Heat a large saucepan to a medium heat using a fat of your choice (I like duck fat for this) and soften onions. Add garlic then venison.
  • Once venison is slightly browned, add all the mushrooms, coconut aminos, cider/kombucha, beef stock, parsley and salt and pepper.
  • Simmer gently and allow half of the liquid to be absorbed - around 20 minutes. Stir frequently.
  • Add the coconut cream and spinach and simmer for another 10 minutes until thickened.
  • Serve with creamy kumara or pumpkin mash, zucchini noodles, rice noodles or rice. Or on it's own is delish.