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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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