Wild Game Stroganoff (2 recipes ... also see Hamburger Stroganoff)

When dealing with stroganoff, one has several versions to choose from so I’m offering one easy recipe (Hamburger Stroganoff) and another slightly more involved (Russian Stroganoff). Try one or both, you won’t be disappointed.

Russian style stroganoff is rich in sour cream and wine and is served on rice as compared to the well-recognized and less rich Eastern European version served on noodles.

- Larry Copenhaver

INGREDIENTS

• Approx. 1 ½ lb. elk, deer, or antelope round steak cut in thin strips (julienne)
• 1 small onion julienne, or minced
• 2 c. sliced mushrooms
• 3 TBS butter
• 1 TBS whole thyme leaves
• ¼ Tsp onion salt (optional)
• 1 c. burgundy wine (or any red wine)
• 1 c. beef broth or bouillon
• ½ c. sour cream
• 1 TBS tomato paste
• 1 TBS corn starch dissolved in ¼ c. water

PREPARATIONS

• In a large sauté pan, melt butter over medium high heat, add meat strips, brown and add onions, thyme leaves and mushrooms. Sauté until meat is brown and onions are clear.
• Deglaze with burgundy and add salt, reduce to 1/3 volume.
• Stir in beef broth, cook on low-medium, reducing volume to ½ and add sour cream, stir.
• Bring to a bubbling simmer and thicken with corn starch, adding half of the prepared mixture.
• If still thin after simmering for a full minute, add more, a little at a time, simmering for a full
  minute to give corn starch time enough to thicken.
• Stir in tomato paste and set aside.
• Serve atop a bed of colonial rice (see recipe for Easy Roast Grouse) with a dollop of sour cream for garnish.

Enjoy!!!