Ground Elk Stroganoff – Pressure Cooker Version

Ground Elk Stroganoff – Pressure Cooker Version

This recipe is done with ground venison/elk, but following the same directions can also be done with traditional strips of venison steak. Simple & delicious!

 

Ground Elk Stroganoff

Ingredients:

3 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 lbs. ground elk (deer, antelope, goose)

1 sweet onion finely chopped

1 large shallot finely chopped

1 oz. dry sherry

8 oz. sliced mushrooms

1/2 cup venison stock (or beef stock)

1 tablespoons lime juice

1 teaspoon chopped garlic

1/4 teaspoon allspice

1/4 teaspoon pepper

8 oz. sour cream

1/4 cup chopped parsley

salt to taste

 

Instructions:

• Heat butter & oil in pressure cooker with lid off, on brown or saute setting till sizzling.
• Add the ground elk, onion & shallot. Cook till elk is browned about 8 – 10 minutes.
• Add sherry and cook till reduced by half.
• Add mushrooms, stock, lime juice, garlic, allspice, & pepper.  Securely lock the pressure cooker’s lid. Set the cooker for 15 minutes on high.
• Prepare your favorite noodles on your stove top as the stroganoff cooks.
• Let the pressure naturally release for 5 minutes before performing a quick release on any remaining pressure
• Stir in sour cream. Taste for salt & pepper. Serve over buttered noodles with a generous sprinkling of chopped parsley.

(If you do not have a pressure cooker simply simmer, covered, on your stove top approximately 90 minutes, or till meat is very tender before adding sour cream.)