My recipe for legendary venison stroganoff
A couple notes: This recipe started from the ancient and venerable "Game Cookbook" by Geraldine Steindler, but it has evolved considerably since I first learned it. Traditional stroganoff uses the tenderest cuts of beef or venison, but I like to save those cuts for broiling or smoking, so this recipe uses less prime cuts. Also: Amounts are more like guidelines than rules. Don't get too uptight about it. Life's too short. Beyond that, you can tell I'm not a real food blogger, because I'm going to skip my life story, historical notes, and an essay on the spiritual meaning of stroganoff, and just get straight to the recipe. What you need: 2-3 lb elk or deer round , trimmed of all gristle (easier when it's still partly frozen) and cut into small strips or cubes (beef will work if that's all you've got; I once was told it's good with sage grouse but I'm not sure I believe that) 1/2 c whole wheat flour 1 tsp salt 1/2 tsp ground pepper. 1/2 c ol