Elk Stroganoff Recipes

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.

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.

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.

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).

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.