Serve this Savory Garlic Mushroom Ground Elk Recipe over cooked rice. (Photo courtesy of NevadaFoodies.com)
September 10, 2015
By Kristy Crabtree
Print Recipe
Serves: 2-4 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
1 pound ground elk 8 ounces sliced mushrooms 1 small yellow onion, chopped 2 garlic cloves, diced 2 tablespoons butter 1 tablespoon fresh sage, chopped 1 (10 3/4-ounce) can mushroom soup mix 1/2 cup water Worcestershire sauce 2 cups cooked rice Salt and pepper, to taste
Directions:
Heat a skillet over medium heat. Add butter, onion, garlic and mushrooms. Sauté mushrooms and onion until they are lightly browned, about 7 to 8 minutes. Add chopped sage and mix. Garlic, mushrooms, onion, butter, and chopped fresh sage in a skillet. (Photo courtesy of NevadaFoodies.com) Move mushrooms to the side of the pan and add ground elk and continue cooking until elk is browned. Reduce heat to low and add mushroom soup mix and ½ cup of water to the pan. Stir together and bring to a simmer. For a savory classic flavor similar to stroganoff, add a few dashes of Worcestershire sauce to the mix and stir. Season with salt and pepper if needed. Remove from heat and serve over rice. Garnish with fresh chives and sage. For more elk venison recipes, visit: nevadafoodies.com
