Wild Game Stroganoff

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We crave hot, filling meals during the long Alaskan winters. Wild game stroganoff with homemade noodles is a family favorite on a chilly evening.

With our freezers full of game meat from my husband’s various hunts, there’s never a shortage of options when preparing supper. Our red meat selection includes caribou, black bear, moose, and venison.

They are each tasty in their own way and very interchangeable we have found. Preparing meals using the meat that my husband (and also now our daughter) brings home makes it taste even better.

Some of it is ground up, some of it is pressure canned, and the rest is cut up into roasts, tenderloins, and steaks for freezing. For a quick meal, I simply grill, pan-fry, or bake some meat, cook up some of our potatoes from storage, and add some vegetables.

Other nights, I like to prepare something a bit more exciting and this is one of the recipes that I often turn to. It’s one of my husband’s all-time favorites and the girls have even asked for it on their birthdays. I’m not sure exactly why they love it so much but it is delicious!

Cold winter evenings call for warm, comfort foods that are hearty and filling. It takes extra energy to do our outside chores when it’s below zero and there’s several feet of snow. This meal fits the bill to keep us going late into the evening.

Tools you will need

There’s not much to this meal so you should already have the tools in your kitchen:

  • Skillet (I use cast iron)
  • Cutting boards and knives (separate for meat and vegetables)
  • Mixing spoon
  • Measuring cups and spoons


  • 2 pounds red meat tenderloin
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 cup mushrooms
  • 1 1/2 cups stock
  • 2 tablespoons tomato paste (or ketchup)
  • 1/2 cup stock mixed with 1/4 cup flour
  • 1 cup plain yogurt (or sour cream)
  • Salt and pepper to taste

How to make Wild Game Stroganoff

  • Start by slicing the meat into thin strips while melting a pad of butter in the skillet.
  • Add the meat and cook until lightly browned on all sides.
  • Stir in the broth, garlic, onion, mushrooms, ketchup, and salt.
  • Bring to a boil, then reduce the heat. Cover and simmer for 15 minutes, or until the meat is cooked through.
  • In a separate container, mix the flour and additional broth. Pour into skillet and stir until thickened.
  • Add in the yogurt (or sour cream) and stir until combined.
  • Serve hot over a bed of homemade pasta.

What if I don’t have any wild game meat?

Stroganoff is traditionally made with beef. If you don’t have access to wild game meat, beef tenderloin will work great.

I have made this recipe using caribou, moose, and venison tenderloins and each was equally delicious.

What type of stock should I use?

Any type of stock will work for this recipe, and homemade is always best. Chicken, beef, or here is how I make stock out of the bones from our wild game meat.

What goes well with Wild Game Stroganoff?

I almost always serve wild game stroganoff over homemade pasta. Making your own pasta isn’t very difficult and is so delicious. Mix together flour with a pinch of salt and a couple of eggs and knead until you get a smooth dough. I usually use two cups of flour (whole wheat, all-purpose, or semolina) and three eggs for our family of five.

Last year I finally got a pasta roller and it’s so nice! I used to hand roll and cut the pasta I made, which takes quite a bit of time. Now I’m able to make it more often since using the roller and cutter is so much faster. The girls can actually do it themselves which is even better.

If you aren’t able to whip up some pasta, stroganoff is also delicious served over store-bought pasta (fettuccine or egg noodles), rice, or mashed potatoes.

Add a salad or cooked vegetables on the side and your meal is complete!

Storage and Reheating

Store stroganoff in a sealed container in the refrigerator for up to three days or freeze for up to six months.

We have found that wild game stroganoff is best reheated on the stovetop. Cook in a skillet or saucepan over medium heat until the meat is heated through.

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Wild Game Stroganoff

Print Recipe
Prep Time:15 minutes
Cook Time:30 minutes


  • 12" cast iron skillet
  • Large spoon
  • Vegetable and meat cutting boards and knives
  • Measuring cups and spoons


  • 2 lbs red meat tenderloin
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 2 cups stock
  • 1/4 cup tomato paste or ketchup
  • 1 cup mushrooms, sliced
  • 1/4 cup flour
  • 1 cup plain yogurt or sour cream
  • Salt and pepper to taste


  • Melt butter in a skillet while slicing meat into thin strips.
  • Add meat to skillet and cook until lightly browned on all sides.
  • Stir in garlic, onion, tomato paste (or ketchup), mushrooms, and 1 1/2 cups of stock.
  • Bring to a boil, reduce heat, and simmer, covered, for 15 minutes or until meat is cooked through.
  • In a separate container, combine the remaining 1/2 cup of stock and 1/4 cup of flour. Pour into skillet and stir until thickened.
  • Stir in the plain yogurt (or sour cream) until combined.
  • Serve hot over a bed of pasta.


Store in an airtight container in the fridge for up to three days. Reheat on the stovetop.
Servings: 5

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