Dove & Venison Stroganoff
By
Dan Hammond
@Hambone
6
I took ideas from two other stroganoff recipes here and combined them to make my own...turned out wonderful/a real hearty, stick to your rib, comfort meal. Excellent way to use wild game that even those who shy away from game meat will rave!
Ingredients
- 2 lb
- dove breasts, vension strips or ground
- 1
- shallot, minced
- 1
- Garlic head, minced
- 1
- medium onion, chopped
- 1
- green bell pepper, chopped
- 8 oz
- mushroom pieces
- 4 oz
- cream cheese
- 4 Tbsp
- butter
- 8 oz
- sour cream
- 1 pkg
- stroganoff seasoning (McCormicks or other)
- 1 bag(s)
- egg noodles
- Paprika
How to Make Dove & Venison Stroganoff
- 1Place noodles in pot per bag instructions and cook. While noodles are boiling, take minced shallot, minced garlic, chopped onions, chopped bell pepper and mushrooms and saute in large skillet
- 2In a separate pan, melt butter and brown dove/venison, liberally sprinkling paprika over the meat...be sure to brown, not over cook. Venison or other meat strips should be no more than 1/4" thick and no more than 1" long, or, similar in size to 1/2 a dove breast...use any wild game (or non wild game) as you choose
- 3Once brown, add the meat from the second pan, and the sauted vegetibles from the skilled into a stove top pot/enameled dutch oven over medium to low heat (don't let it scorch)
- 4Add the seasoning packet to the pot per the seasoning packet instructions and the cream cheese and sour cream, stirring until it is well mixed...add additional sour cream and cream cheese to taste for en even thicker/creamier stroganoff. Liberally sprinkle paprika and mix well
- 5Cover and simmer until ready to serve...once noodles are ready, drain, place on plate/in bowls and ladel stroganoff over the mixture
- 6We like a little extra kick, but some do not, so rather than spice the dish, we let individuals use a hot sauce like Crystal which has great flavor and not just pure heat
- 7Enjoy with a crusty bread and libation of your choice...it is a hearty meal!!!!
