goHUNT recipe: Elk stroganoff
Recipes from Joseph Romano: Part 2 of 3
For my second wild game recipe, I will explain how to make elk stroganoff, using the meat from the same bull elk I harvested in Montana earlier this year. This is a great and easy meal to prepare and place in the slow cooker in the morning and enjoy it that evening when you get off work or back from the field.
|* Makes 8 servings|
|Cook time: 8 hours|
|2 lbs||cubed elk stew meat|
|To taste||salt and pepper|
|2 (10.75 oz.) cans||condensed golden mushroom soup|
|2 whole||chopped garlic cloves|
|1 cup||chopped onion|
|1 cup||chopped celery|
|1 tbsp||worcestershire sauce|
|8 oz.||cream cheese|
|To garnish||thyme and parsley|
* Cube the meat into small bite-sized portions.
* Add a small amount of olive oil to the cooked egg noodles to prevent them from sticking.
1. Cut up celery, onions and garlic.
2. Cube the elk meat into 1/2" pieces.
3. Add seasoning to cubbed elk meat.
4. Add elk meat and chopped vegetables to a slow cooker.
5. Add condensed golden mushroom soup, worcestershire sauce and water to the slow cooker.
6. Mix all the ingredients together in the slow cooker.
7. Cook on low setting for 8 hours, or on high for about 5 hours.
8. Cook egg noodles in boiling water with a slight amount of olive oil until al dente (roughly 10-12 minutes).
9. Drain the egg noodles.
10. Add a small amount of olive oil to prevent to noodles from sticking, stir in cream cheese and serve the ingredients over the egg noodles.
11. Garnish with thyme and parsley and enjoy.