“When my son first came back from hunting with moose meat, we had almost no room for the beef I usually bought! I love to cook and I already had recipes that I cooked with beef. I wanted a recipe with red wine, so I tried a slightly simplified beef stroganoff recipe with moose meat, and that's where it all started. Wild meat is so tender.” - Pierre-Carl's mother
Moose Stroganoff
Recipe courtesy of Sixéme Sense
Ingredients:
• 1 and ½ pounds moose meat, cut into strips (top sirloin or other)
• 2 tbsp. oil
• 1 container sliced white mushrooms
• 2 tsp. potted garlic or garlic cloves, minced
• 2 tbsp. butter
• 3 tbsp. flour
• ½ cup red wine
• 1 cup beef broth
• 1 tsp paprika
• 2 tbsp. old-fashioned mustard or meaux mustard
• ¼ cup sour cream, plain yogurt or cooking cream.
• Egg noodles
• Chopped shallots or chives for garnish at the end.
Instructions:
With a pressure cooker:
Cook the meat over medium heat in a frying pan with the oil. Season with salt and pepper.
In the pressure cooker in 'Sauté' mode, cook the mushrooms in the garlic and butter.
Sprinkle with flour and stir a little.
Add wine, stock, mustard, paprika and meat.
Mix well and select 'Meat' mode.
Meanwhile, cook the egg noodles.
Once the container is depressurized, add the sour cream and mix. Season with salt and pepper as required.
Serve over drained noodles and garnish with shallots.
With a slow cooker:
Cook meat in oil in a skillet. Season with salt and pepper.
Place drained meat in slow cooker.
Cook mushrooms in garlic and butter.
Sprinkle with flour and stir a little.
Add wine, stir and transfer to slow cooker with stock, mustard and paprika.
Cook for 4 hours at Low in the slow cooker. Season with salt and pepper as needed.
Enjoy!
