Was experimenting with different recipes for venison. Had a bunch of deer chops, steaks from last year. Started with about 3 lbs of steaks and chops, Cut into one inch cubes marinated in a little red wine, garlic, pepper flakes, onions.
Here is rest of recipe for stroganoff. Works great for any big game meat. Very tender and no gamey taste. I always receive lots of compliments from people who refuse to eat game. ( I tell them it is free range beef)
Ingredients
3 cups beef stock
1 carrot, chopped
I stalk celery
6 sprigs fresh thyme
1 bay leaf
1/2 cup red wine
2-3 lbs of venison elk
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 medium onion, chopped
3 tablespoons cognac or brandy
6 tablespoons unsalted butter
1-2 pounds mushrooms, sliced
4 cloves garlic, chopped
1/2 cup sour cream, plus more for garnish
2 tablespoon Dijon mustard and I add some horse radish too
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles
Directions
Heat the beef stock with the 1/2 cup red wine, carrot, celery, 3 thyme sprigs, and bay leaf ( I also add the bones from the steaks for xtra flavor). I cook it for 20-30 min first.
Pat the beef dry and season it with salt and pepper dredge in a little flour. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac /brandy and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper. I sometimes will add a little corn starch water mixture into meat to thicken up before mushrooms
Serve the stroganoff over the noodles or rice. I like wild rice; garnish with more sour cream and parsely
Serve with a salad, fresh bread and a good IPA or full bodied red wine yum
Pic attached Sorry a little out of focus
