This is one of the tastiest game recipes I know. It will really WOW your family and friends as to how delectable wild game can be. This recipe, as with most game recipes, can be used with any type of “venison” (meaning any hoofed game animal). Moose is really well adapted to this recipe, due to the bold, rich, flavor of the meat. This is a staple in the Mayer household, and is sure to be a winner at your home too. Your biggest “moose-stake” would be not whipping up a batch of this stroganoff for your family or hunting buddies.
- 1 ½ pound Moose round steak, sliced into bite sized strips
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1 medium onion, chopped (1 cup)
- 6 cloves of garlic, finely chopped (2 tablespoons)
- 8 ounces fresh mushrooms, sliced
- 1 can cream of mushroom soup (10 ¾ ounce)
- 1 can beef broth (10 ¾ ounce)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Kitchen Bouquet
- 2 cups sour cream
- White wine (or water)
- 1 12-ounce package of wide egg noodles cooked
Slice the meat into bite sized pieces. I prefer strips about an inch and a half long, a half inch wide and about a quarter inch thick. You can use any size you would like. Mix together the flour, salt, and pepper. I use a paper grocery bag, and add the flour mixture and the meat. Roll the top of the bag closed and shake to coat the moose pieces thoroughly, and set aside on a plate. Save the remaining flour for later.
In a large frying pan, heat up the oil and butter over medium low heat. Add the onion, garlic, and mushrooms to the pan. Sauté until the onions are translucent, stirring frequently. Remove the vegetables when done and reserve in a bowl. Use a slotted spoon to keep the liquid in the frying pan. Brown the meat in the same pan, keeping the heat at medium low. Do this in several small batches, (I did it in three) Add some more butter and oil if necessary. You could also strain the liquid that will develop from the mushroom mixture, and use that also.
When all the meat is browned, add it all back to the pan, and add the remaining flour from the bag to the pan. Allow the flour to brown, stirring constantly. Stir in the soup and beef broth. Mix in the Worcestershire and Kitchen Bouquet. If you need to thin it out a bit add some white wine or water and mix to desired consistency.
Turn off the heat and add the sour cream and mix well. Season to taste with salt and pepper. To serve, pour over a bed of egg noodles. You can add some chopped chives if desired. Add a side of sautéed carrots, a crisp green salad, and a crusty French baguette to round out a delectable meal.
I have paired this with a nice California Merlot. Any nice Pinot Noir would also compliment the silky texture of the sauce. To hunt down the perfect wine to accompany your favorite game meals, check out my website at www.wildgamewine. We have some stellar wine for sale at bargain prices.