Moose Stroganoff

Got a freezer full of moose from last season? This stroganoff turns two pounds of round steak into a fork-tender casserole that’s about as no-fuss as wild game cooking gets.

Brown the moose steak hard in a hot pan with lard. Game meat is lean, and that initial sear is where you build all the flavor. Don’t crowd the pan or the meat will steam instead of brown. Work in batches if you need to.

Once seared, everything goes into a casserole dish: the browned meat, two cans of cream of mushroom soup, evaporated milk, and chopped onions. An hour in the oven breaks down the tough connective tissue in round steak, and the soup and milk reduce into a thick, creamy gravy around it.

Moose is leaner than beef with a cleaner, slightly sweeter flavor. The cream of mushroom soup adds the fat and richness that the meat itself lacks.

Pro Tips

• Cut the round steak against the grain into thin strips before browning for more tender results
• Lard is traditional for wild game and handles high heat well, but butter and oil work too
• If the sauce looks too thick after baking, stir in a splash of milk before serving
• This is even better the next day once the flavors have melded overnight in the fridge

Variations

• Substitute elk or venison round steak if you don’t have moose
• Serve over egg noodles instead of rice for a more traditional stroganoff feel
• Add a dollop of sour cream stirred in after baking for extra tang and richness