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Big Game · Compatible large game

Seared Game Stroganoff in Mustard-Mushroom Cream

Garden & Game kitchen collection · Serves 4 · 25 min prep · About 25 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Thin tender-cut strips in a mustard-mushroom sauce, with sour cream added off heat.

Compatible species and required cuts

Use these cuts: backstrap, tenderloin, sirloin.

Whitetail: Use trimmed boneless meat; keep backstrap/tenderloin out of long-braise recipes.

Elk: Large muscles must be portioned to the stated cube or steak dimensions rather than cooked as an entire backstrap.

Sika Deer: Use weighed boneless portions rather than animal or roast counts. Trim silver skin.

Mule Deer: Trim silver skin and use the specified tender or working cut; a hind-leg roast is not a quick-cooking steak.

Axis Deer: Weigh after trimming; small backstraps can be portioned across several animals to reach the recipe weight.

Moose: Remove connective seams and cut large muscles to the stated size; an older shoulder may need additional covered cooking.

Caribou: Use weighed trimmed portions and the specified cut; check braising liquid regularly because the meat is lean.

Pronghorn: Use trimmed lean meat and measured added fat; do not substitute a whole leg for the stated cubes.

Bison: Use shoulder/chuck for braises and ground bison for ground recipes; the lean meat benefits from the measured oil.

Nilgai: Use boneless shoulder/roast cubes for slow cooking; allow additional time for an older animal and keep liquid halfway up the meat.

Mountain Goat: Remove tough connective seams; use shoulder for long cooking and inspect tenderness rather than relying on the nominal time.

Bighorn Sheep: Use clean, trimmed shoulder or leg meat as specified; reserve tender loin for another preparation.

Ingredients

1 1/2 lb trimmed tender loin, sliced across grain 1/4 inch thick 2 tbsp olive oil, divided 8 oz mushrooms, sliced 1 onion, thinly sliced 1 tbsp all-purpose flour 1 cup unsalted beef stock 1 tbsp Dijon mustard 1/2 cup sour cream 3/4 tsp kosher salt 1/2 tsp black pepper 8 oz dry egg noodles

Method

Cook noodles in boiling water according to the package, then drain. Toss sliced meat with salt and pepper. Heat 1 tbsp oil in a wide skillet over medium-high heat and brown meat in three small batches, 1–2 minutes per side. Transfer to a plate. Add remaining oil, mushrooms and onion. Cook over medium heat for 8–10 minutes. Stir in flour for 1 minute. Slowly add stock and mustard; simmer 3 minutes. Return meat and any juices. Simmer gently until the thickest strips reach 160°F, checking several pieces; this recipe uses a fully cooked endpoint for the supported lean game. Do not substitute tough shoulder strips. Turn heat off. Stir a spoonful of warm sauce into sour cream, then fold it into the skillet without boiling. Serve over noodles immediately. Allergens: Wheat, egg, dairy and mustard; check stock.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.