Elk stroganoff with a kick
Elk stroganoff with a kick
When I was growing up, this dish was always one of the many staples in my family. Talk about good ol’ comfort food! As I grew up, I discovered a love for cooking and baking. You could always find me in the kitchen with my great grandma baking cookies and breads, making soups and so much more. I am one of those cooks who just basically throws a bunch of things in — a dash of this, a dash of that — and calls it good: no measuring cups required. So, with that caveat — season this to your liking. If you think it might need a little more creole seasoning or pepper, add it in!
A quick shout out to goHUNT’s Store Manager, Bryan Campos, who killed a giant OTC bull elk in Colorado last year! Thank you for sharing some ground elk with me for this recipe.
- 2 pounds of ground elk (or whatever ground wild game meat you have in your freezer)
- 1 green bell pepper (chopped)
- Half of a white onion (chopped)
- 1 tablespoon minced garlic
- 1/2 cup olive oil
- 2 large cans of Campbell’s Cream of Mushroom soup
- 1 tablespoon granulated garlic
- 1 tablespoon of ground pepper
- 1 1/2 tablespoons of Tony Chachere’s Creole Seasoning or more (season to taste — I add more since I like a little extra kick)
- 2 one-pound bags of egg noodles
- Splash of milk
- Dash of salt
To get this dish going, get a large skillet and add olive oil to the pan. Heat the skillet on medium to high heat and wait until the oil is nice and hot. You will know when it’s time to add the minced garlic, bell pepper and onion to the skillet when it flows smoothly “like water” and quickly coats the bottom of the pan. Sauté, stirring occasionally, until peppers are just tender and onions are a tad clear.
Time to add the good stuff
Add your elk, deer, bear — whatever it might be — into the skillet and cook down until the meat is browned. Season the meat. Add all the spices: the granulated garlic, ground pepper, creole seasoning and salt.
Time to get the noodles going. In a large pot, add water, some olive oil and salt. On high heat, bring to a rolling boil and add 1 full bag of egg noodles and half of the other.
After that, add the two cans of cream of mushroom soup and that splash of milk into the skillet and stir until everything is incorporated. Cook on low to medium heat until you can maintain a thick simmer.
Check your noodles! When they are done, strain and throw them back into your pot. I add some butter in just to keep the noodles from sticking.
Grab a plate, throw some noodles on there and add the stroganoff on top. Or you can dump the skillet into the pot of noodles and stir it all together. Either way, it is going to taste the same. I have always cooked for the masses so, if you have leftovers, I promise it heats up pretty well.
I am always trying new things with recipes so if you have any suggestions on how to make this better or to add a new twist, please be sure to drop a comment down below and let me know how it turned out. Enjoy.