Venison Stroganoff

By By Ron Barham / special to The Star
September 3, 2004
Summer is a good time to go to the freezer and take out some of the venison from last winter's harvest from the woods. The meat provides a good, cholesterol-free source for the main dish of a fine meal. It also provides the occasion to get to tell about your hunt and makes room in the freezer for the game you are dreaming about in the next season.
Stroganoff is a great way to prepare venison. The meat lends itself to the textures and flavors of the other ingredients and makes a fine summer dinner have a note of distinction. We owe it to the beasts to present them well, honoring their sacrifice.
The first time I cooked stroganoff, it was because a friend brought me some caribou. I considered it was a special thoughtfulness that led her to share her adventure in Alaska with me. It seemed only natural to make something special with her gift, a large shoulder roast. We separated the sections and reserved the tender "shoulder loin" for broiling like a filet mignon. Some call it the shoulder loin because it is a piece that is cylindrical and has a similar texture like the tenderloins. We then trimmed the other pieces as described below and served a meal fit for a king or a Mississippi adventurer.
If your venison (deer, elk, caribou, moose…) was wrapped well, it should be just as good as fresh. If there is any freezer burn, allow the unwrapped meat to thaw a few minutes at room temperature and then, shave-of f any affected area with a sharp knife.
Fancy Venison Stroganoff
2 lbs venison steak
1 Tbs Worcestershire sauce
1⁄2 cup shortening
1 tsp paprika
2 large onions, chopped
3 Tbs ketchup
2 cloves garlic minced
1⁄2 tsp white pepper
2 cans cream of mushroom soup
2 cups sour cream
8 oz can undrained mushrooms
1 pkg egg noodles, cooked
Slice venison into1⁄4 inch thick strips about as long as your little finger and brown lightly in hot shortening in a heavy skillet. Do not over cook. Drain on paper. Pour-off shortening and saut onion and garlic over low heat, covered, until limp and translucent. Add soup, mushrooms, Worcestershire, paprika, ketchup and white pepper and stir until blended. Heat to bubbly and add meat. May need to add a little liquid … water or white wine will do. Simmer slowly for 20 minutes or longer (or remove to a slow-cooking, crockery pot if it's going to be awhile before you serve it.)
Prepare noodles according to package directions and call the folks to supper. Stir-in the sour cream just as they are being seated and turn the heat to medium. After the blessing, stir it again and ladle onto a bed of noodles on each plate. Serve with cold asparagus and toast points. If you're having the banker or preacher or a movie star for supper, sprinkle a few capers on each serving. My! My! You know how to be fancy.