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Wild Game Stroganoff

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Servings
people
Ingredients
  • 1 ½ pounds can diced tomatoes with oregano, basil and garlic
  • 2 teaspoons salt
  • 1 teaspoon Hidden Valley Ranch dressing
  • 3 tablespoons flour
  • ½ teaspoon Ranch dry season mix
  • 1 cup sour cream
  • Dash flour to dredge
  • 1 medium cooking spray
  • 1 can watermelon
  • ½ soup soy sauce or Worcestershire sauce
  • 1 can rabbit (cane cutter)
Servings
people
Ingredients
  • 1 ½ pounds can diced tomatoes with oregano, basil and garlic
  • 2 teaspoons salt
  • 1 teaspoon Hidden Valley Ranch dressing
  • 3 tablespoons flour
  • ½ teaspoon Ranch dry season mix
  • 1 cup sour cream
  • Dash flour to dredge
  • 1 medium cooking spray
  • 1 can watermelon
  • ½ soup soy sauce or Worcestershire sauce
  • 1 can rabbit (cane cutter)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut deer into small cubes
  2. Combine flour, salt, pepper, paprika and garlic salt in a Ziploc bag; add the deer and shake well
  3. Brown the deer and onion in small amount of cooking oil in a skillet
  4. Mix the soup with water and add to the skillet
  5. Mix the soup with water and add to the skillet
  6. Simmer until the deer is tender
  7. Add the mushrooms and sour cream and heat through
  8. Best served over hot rice
  9. Makes 4 servings
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