Elk Stroganoff

As I’ve said before, I live in Montana.  For a long time I lived in Wisconsin.  When I moved back to Montana after having lived in Madison Wisconsin I was surprised by a touch of culture shock.  This was brought home to me the day I received a copy of the local PTA’s cookbook.

The book is titled Kids’ Favorite Recipes.  In it are collected recipes donated by each of the parents to attend after school activities.  When I opened the book, this is the first thing I saw:

Elk Stroganoff

elk
1/4 c. flour
1 tsp salt
1/4 tsp pepper
1  1/2 tsp dry mustard
1/4 c hot oil
1/2 c water 1 Tbsp Worcestershire sauce
1 can mushrooms
1 c sour cream

Cut elk into bite size strips.  In a Ziploc bag combine the flour, salt, pepper and dry mustard.  Shake elk strips in flour mixture.  In a heavy skillet brown elk slowly in hot oil.  Combine water and Worcestershire sauce.  Add to browned meat and cover skillet.  Cook slowly for 1 to 1 1/2 hours.  You will need to check this often and add additional water to keep meat from sticking.  Beef bouillon may be added with water additions.  Stir in 1 can mushrooms and 1 cup sour cream.  Serve over rice or noodles.

This recipe might well have ended up in a cookbook in Wisconsin in one of the rural communities where hunting is as big a deal as it is out here.  But not in Madison.

Bon Apatite

Alice