Mule Deer Stroganoff

Experience mule deer at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

Russian elegance meets American game

Imperial Heritage This preparation adapts the classic Russian dish to mule deer, using traditional techniques to create elegant comfort food suitable for special occasions.

Ingredients (Serves 8)

• 3 lbs mule deer tenderloin, cut in strips
• 1/4 cup flour for dredging
• 4 tbsp butter
• 2 lbs mushrooms, sliced thick
• 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, chopped

Russian Technique

1. Quick Searing:

   • Dredge venison strips lightly in flour
   • High heat: Sear quickly to maintain tenderness
   • Don't overcook (2-3 minutes total)

2. Mushroom Development:

   • Cook mushrooms until golden brown
   • Moisture removal: Cook until liquid evaporates
   • Proper browning essential for flavor

3. Sauce Construction:

   • Sauté onions and garlic until soft
   • Wine reduction: Reduce by half for concentration
   • Add stock, simmer until slightly thickened

4. Cream Integration:

   • Add sour cream and mustard off heat
   • Temperature control: Prevents curdling
   • Return venison briefly to warm through

Service: Over egg noodles with fresh dill Wine: Russian River Pinot Noir, white Burgundy