Wondering what to do with the wild game that’s been sitting in your freezer? Do you feel overwhelmed looking for new ways to cook the latest catch your hunting husband brings home?
Author Annie Chapman can help you out.
The below recipe, taken from Home Cooking with Wild Game, represents just one of several creative methods to transform wild game into a gourmet meal your whole family can enjoy. Keep reading to learn how the Chapman family prepares one of their favorite dishes: elk stroganoff.
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Annie’s Easy Elk Stroganoff
Ingredients:
1 (12 oz.) pkg. egg noodles
1 lb. ground elk
1 large onion, chopped
1 (10.5 oz.) can cream of
mushroom soup
8 oz. milk (or water)
2 T. Worcestershire sauce
8 oz. sour cream
Directions:
Prepare egg noodles according to package instructions.
Crumble meat into a skillet and add the onion. Brown and drain, removing as much grease as possible. Then add the cream of mushroom soup and milk to the meat in the skillet.
Pour in the Worcestershire sauce.
After heating thoroughly, add sour cream. Continue to simmer a bit longer to let flavors mingle, being careful not to allow mixture to boil.
Serve over the cooked noodles.
Tip: Family and friends who shy away from eating wild game will like this dish!
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Annie Chapman, along with her husband Steve, is the author of Home Cooking with Wild Game, a cookbook that holds over 200 hearty, homemade recipes for wild game from the Chapmans and their friends. Readers hungry for adventurous and exotic meals will find instructions for cooking turkey, fish, venison, elk, and more.
Satisfy your family’s palette here.
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