DOVE & VENISON STROGANOFF
I took ideas from two other stroganoff recipes here and combined them to make my own...turned out wonderful/a real hearty, stick to your rib, comfort meal. Excellent way to use wild game that even those who shy away from game meat will rave!
Provided by Dan Hammond @Hambone
Categories Beef
Number Of Ingredients 12
Steps:
- Place noodles in pot per bag instructions and cook. While noodles are boiling, take minced shallot, minced garlic, chopped onions, chopped bell pepper and mushrooms and saute in large skillet
- In a separate pan, melt butter and brown dove/venison, liberally sprinkling paprika over the meat...be sure to brown, not over cook. Venison or other meat strips should be no more than 1/4" thick and no more than 1" long, or, similar in size to 1/2 a dove breast...use any wild game (or non wild game) as you choose
- Once brown, add the meat from the second pan, and the sauted vegetibles from the skilled into a stove top pot/enameled dutch oven over medium to low heat (don't let it scorch)
- Add the seasoning packet to the pot per the seasoning packet instructions and the cream cheese and sour cream, stirring until it is well mixed...add additional sour cream and cream cheese to taste for en even thicker/creamier stroganoff. Liberally sprinkle paprika and mix well
- Cover and simmer until ready to serve...once noodles are ready, drain, place on plate/in bowls and ladel stroganoff over the mixture
- We like a little extra kick, but some do not, so rather than spice the dish, we let individuals use a hot sauce like Crystal which has great flavor and not just pure heat
- Enjoy with a crusty bread and libation of your choice...it is a hearty meal!!!!
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