Venison Stroganoff
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Venison Stroganoff

Venison Stroganoff


Venison Stroganoff

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.

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.

Submitted by Sean Kinnear

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