Name: Mule Deer Stroganoff
Cuisine: American
Ingredients: 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

Mule Deer Stroganoff

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