Whitetail Stroganoff

By Raeanne O’Meara

When we are cutting up wild game, I like to take a bit of extra time on the stew meat to make sure I can use it for more than just slow-cooked stews – it’s perfect for using in quicker dishes such as this whitetail stroganoff, which is comfort food in a pan!

Advertisement

Ingredients

Advertisement

2 lbs whitetail stew meat, cut into thin strips

1/2 cup flour

Advertisement

2 tsp salt

1/4 cup butter

2 onions, finely minced

4 garlic cloves, minced

3 cups chopped mushrooms

3 tbsp flour

1 cup beef stock

1 1/2 tbsp Worcestershire sauce

1 cup sour cream or plain Greek yogurt

Additional salt and pepper, to taste

How To Make Whitetail Stroganoff

In a large pan over medium heat, melt a quarter cup of butter. Fry the onions, garlic and mushrooms for roughly five minutes. Season the stew meat with salt. Place flour into a large bag, fill with seasoned meat, and shake to coat thoroughly. Add the floured stew meat to the pan and cook until browned – another five minutes or so. Remove the meat and vegetables from the pan and set aside. Stir several tablespoons of flour into the pan (adding a little extra butter if necessary) before whisking in the beef stock and Worcestershire sauce. Simmer until thickened, then stir in the sour cream. Add meat, onions and mushrooms back into the pan and cook for another several minutes until heated up. Serve on a bed of rice or with mashed potatoes.