Elk Stroganoff Recipe

by Kim
(Montana)

(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

2 pounds cubed elk (or other venison)
2 cups mushrooms, chopped (canned)
or chopped fresh)
1 cup finely chopped onion
1/4 cup butter or shortening
3 beef bouillon cubes
4 cups cooked rice
1 cup boiling water
2 Tbsp. tomato paste
1 tsp. dry mustard
1/2 tsp. salt
2 Tbsp. flour
1 cup dairy sour cream
1/2 cup cold water

In a large skillet, sauté fresh mushrooms and onion in 3 tablespoons butter until golden brown. Remove and set aside. Brown meat on all sides (15 minutes). Dissolve bouillon cubes in boiling water; pour over meat. Add tomato paste, mustard, and salt. Simmer 45 minutes or until meat is tender. Combine flour and water. Slowly stir into meat mixture. Cook, stirring constantly, until the mixture comes to a boil. Reduce heat. Add mushrooms, onions, and sour cream. Heat but do not boil. Serve over hot rice or noodles.

Serves 4 to 6.