Okay, you sparked my interest. And others as well. Would you be willing to share a recipe for the Stoganoff? Broken record, I'm new and love to soak in all the good that I can.
Well I’ll be sleeping on the couch tonight thanks to you guy’s. I had to choke my wife, but just before her eyes popped out, she gave up the recipe. Hope you enjoy.
Venison Stroganoff
1 ½ to 2 pounds, deer, antelope, elk, or moose steaks
2 TBS. all-purpose flour
1 tsp. Kosher salt
2 TBS unsalted butter
2 cups sliced fresh mushrooms
1 cup chopped onion
2 cloves garlic, minced
¼ cup all-purpose flour
1 ¾ cup venison stock or beef broth
3 TBS. sherry
2 TBS. tomato paste
1 ½ to 2 cups sour cream
Hot cooked noodles or rice
6 to 8 servings
Procedure:
Remove all fat and silverskin from steaks. Cut into thin strips
***slice across the grain***. In large food storage bag, combine 2 TBS. flour and the salt; shake to mix. Add venison strips; shake to coat. In large skillet, melt butter over low heat. Add venison strips. Cook over medium high heat until browned, stirring constantly. Remove meat with slotted spoon. Add mushrooms, onion, and garlic to cooking liquid in skillet. Cook and stir over medium heat until onions are tender. Stir in ¼ cup flour. Blend in stock, sherry, and tomato paste. Heat until bubbly, stirring constantly. Stir in sour cream and venison strips. Heat until just hot; do not boil. Serve over noodles.
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