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Pronghorn Stroganoff

Stroganoff is also a good way to tone down the flavor.


1 pound lean diced antelope meat.
2 tablespoons butter or margerine
2-4 tablespoons flour
1/4 cup finely diced onion
(or 1/8 cup dehydrated onion flakes)
1 cup water
2 cans cream of mushroom soup
1 16 ounce (1 pint) sour cream
Worcestershire Sauce

Brown the antelope in melted butter on medium heat in a large saucepan. Add onion and Worcestershire Sauce to flavor (about 2 tablespoons, more or less), reduce heat and simmer with lid on until the meat is cooked through.  Dust with flour, add water, sour cream, cream of mushroom soup, and ketchup (if desired, no more than 2 tablespoons).    

Simmer for several minutes, stirring occasionally, until ingredients are all blended and heated.  

Serve over rice or noodles (rice is my preference).


by Braeden Hyde,
Laramie, Wyoming