Recipe

Elk Or Venison Stroganoff Recipe

	Grizzlybear / All my dishes 11 months, 1 week ago I like this on rice but my friends put it over egg noodles......hope you enjoy Prep:20m Cook:240m Servings:46	Grizzlybear
	wild meat

Does this look good? Yeah! / Nope

Fans

jenniferby

meals4abby

gapeach55

Ingredients

1 1/2 - 2 lbs. diced elk or venison

Brown at medium/high to high heat in about 2 Tbs. of canola or olive oil. When browned, add 1 small diced onion, brown again. Sprinkle over meat about 2-3 Tbs flour or cornstarch, 1-2 Tsp. beef bouillon, salt & pepper, stir & brown lightly. Slowly add approximately 2-3 cups water (you can substitute beef or chicken broth if you prefer). If mixture is thick, add more water. Turn down heat and simmer covered for at least 2-4 hours, stirring occasionally, add more liquid if mixture gets thick. Meat should cook until fork tender, the time can vary depending on cut of meat. Most tougher cuts of elk/venison take at least 4 hours. The trick in making good stroganoff from elk or venison is cooking it long enough. If you are a fan of mushrooms, you can add a little bit of dried mushrooms to the meat while its simmering, any type will do from shitake to porcini to dried portobello mushrooms.

Directions

Clean & slice 1/2 to 1 lb of fresh mushrooms. Sauté in skillet in 2-3 Tbs. butter until lightly browned. Set aside.

When meat is done cooking, stir in about 1 cup of sour cream & sautéed mushrooms. Add salt & pepper to taste. Heat & serve over cooked noodles or rice.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Wild Game

Or see more just like this

Comments

meals4abby 11 months, 1 week ago said:
I love this dish. I have my own version that I have posted here as well. We always have venison in the freezer and eat it weekly all year round. I'm going to try your recipe for sure! Thanks for sharing!

gapeach55 11 months, 1 week ago said:
Sounds like another winner Grizz! I'm saving this one for my hubby too.

mbeards2 11 months, 1 week ago said:
Thanks for the post. With a freezer-full of venison, I can't wait to try this one.

Add a Comment