Name: Moose Stroganoff
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 8
Cuisine: American
Ingredients: 3 lbs moose tenderloin, cut in strips; 1/4 cup flour for dredging; 4 tbsp butter; 2 lbs mushrooms, sliced; 2 large onions, sliced thin; 4 cloves garlic, minced; 1 cup white wine; 2 cups beef stock; 1.5 cups sour cream; 3 tbsp Dijon mustard; 2 tbsp fresh dill

Quick Searing: Slice the moose thin against the grain. Sear quickly over high heat - just 2 to 3 minutes total. Overcooked moose gets tough.
Mushroom Development: Brown the mushrooms properly without stirring too much. You want golden and caramelized, about 8-10 minutes, not steamed mushrooms.
Sauce Building: Add the wine and let it reduce by half, about 8-10 minutes, then add the stock. Simmer until slightly thickened.
Cream Integration: Remove from heat and stir in the sour cream. Never boil it or it will curdle. Serve over buttered egg noodles.

Moose Stroganoff

1Setup & Prepare

2Ingredients

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3Cooking Instructions

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4Chef's Notes & Pairings

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