Best Deer Stroganoff Recipes

CANNED DEER MEAT STROGANOFF

Steps:

• 1. Add some oil to a large dutch oven. Add onion and garlic and saute 3 minutes. Add wine and reduce to half. Stir in demi glace, water, soup, salt pork and worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer 10 minutes.
• 2. Meanwhile cook noodles.
• 3. Add deer meat and simmer 5 more minutes. Stir in cream cheese and sour cream. Heat through
• 4. Serve over noodles garnished with parsley.

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.

DEER STROGANOFF

Steps:

• Cook one package of egg noodles.
• Mix 1st six ingredient well (using your hands).
• Form into 24 meatballs.
• Place on cookie sheet and bake 10 minutes at 350 F degrees.
• Turn meatballs and bake another 10 minutes.
• Warm sour cream in sauce pan.
• Add hot meatballs.
• Pour over hot cooked egg noodles and serve.