Elk Stroganoff Food

VENISON STROGANOFF

Steps:

• Season venison with salt and pepper, refrigerate for 2 hours.
• In a large skillet, saute onion and mushrooms in butter until tender.
• Remove from skillet and set aside.
• In the same skillet, brown venison, adding more butter if necessary.
• Remove meat and stir in flour.
• Gradually add broth, stirring constantly.
• Stir in sherry, tomato paste and mustard to make a smooth gravy.
• Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
• Just before serving, stir in sour cream and heat until bubbly.
• Serve over hot noodles, rice or potatoes.

VENISON STROGANOFF

Steps:

• Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

ELK/BEEF STROGANOFF

Steps:

• Melt butter in fry pan, saute mushrooms and thinly sliced (1/2") onions. Remove from pan. Trim fat from meat, mince fat pieces, and add to butter mixture in pan.
• Sliced meat into 1-in strips, roll in flour lightly to moderately, and brown all sides in butter.
• Place onion mushroom mixture on top of me, add water, beef consomme, salt and pepper.
• Cook covered for 2 hours on low heat, and add sour cream JUST before serving over cooked egg noodles (or similar noodle).

BEEF, ELK OR DEER STROGANOFF

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long.
• Season with 1/2 teaspoon of both salt and pepper.
• In a large skillet over medium heat, melt the butter and brown the beef strips and then remove from pan.
• Add onions and cook for 3 to 5 minutes, then remove from pan. If there are any juices in the container holding the beef, pour juices back into pan.
• Slowly add flour to the juices and stir.
• Slowly add beef broth to flour and stir until no longer chunky.
• Bring sauce to a boil, stirring constantly.
• Lower the heat and return beef and obions to the pan and stir in mustard.
• Cover and simmer for 1 hour or until the meat is tender.
• Reduce temperature to low heat and add sliced mushrooms and worchestershire sauce.
• Add block of cream cheese and cook with lid on for 15 minutes or until
• cheese is melted.
• Five minutes before serving, stir in the sour cream.

VENISON STEAKS WITH STROGANOFF SAUCE & SHOESTRING FRIES

Steps:

• To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
• Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
• Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
• Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
• Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.

ONION ELK ROAST STROGANOFF

Steps:

• Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.

SO EASY ELK STROGANOFF

Steps:

• Brown meat and onion with garlic in a large skillet.
• Add in can of Golden Mushroom Soup, sliced mushrooms and Worcestershire Sauce.
• Cook until mushrooms are tender, about 10 minutes.
• Serve over brown rice.