Wild game stroganoff is a cozy, satisfying meal that never disappoints. It’s an easy way to transform venison, elk, or moose into a tender and comforting dish without a lot of extra steps. The sauce is creamy, the mushrooms add depth, and the whole meal evokes the nostalgic feeling of enjoying Mountain House meals after a long day of hunting.
Wild Game Stroganoff
Wild game stroganoff is a cozy, satisfying meal that never disappoints. It's an easy way to transform venison, elk, or moose into a tender and comforting dish without a lot of extra steps. The sauce is creamy, the mushrooms add depth, and the whole meal evokes the nostalgic feeling of enjoying Mountain House meals after a long day of hunting.
Ingredients
- 1 tbsp avocado oil
- 1 lb cubed or ground venison (or elk, caribou, moose, beef or other red meat)
- 8 oz baby bella mushrooms sliced or diced
- 1/2 onion diced
- 3 garlic cloves minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tsp flour (or corn starch)
- 2 tsp Worchestershire
- 1 tbsp Dijon mustard (or use yellow mustard for less "spice")
- 1 cup beef broth
- 1/2 cup sour cream
- 1/2 cup egg noodles (boil these until cooked Al dente–until tender)
Instructions
- Heat the oil in a large skillet over medium heat. Add the meat, and brown it, breaking it up as it cooks.
- Add the mushrooms, onions, garlic, salt, and pepper to the pan, and cook, stirring occasionally, until the mushrooms are cooked down.
- Sprinkle the flour over the mixture and stir it together.
- Add the Worcestershire, mustard, and broth, stirring until combined.
- Allow the mixture to simmer until the sauce thickens slightly.
- Add the sour cream and egg noodles to the mixture, stirring until well combined, and serve with a salad, bread, or other favorite side.
