Stroganoff is one of those meals that just hits all the right notes: it's a comfort food from childhood that's a bit heavy and filling, leaving you in a wonderful food coma afterward.
In an effort to modernize some of my favorite childhood meals, I realized I wanted to combine my love of my grandmother's beef stroganoff with my love of all things outdoors. The addition of high quality pasta, wild game meat, mushrooms and, of course - smoke - all seemed to be the perfect way to honor the integrity of the meal, while truly making it a hunter-gatherer feast.
A passion for mushrooms has led my version to be fungus heavy, but I can't imagine many would complain. The use of a large portobello mushroom cap as the vessel, creates a meaty flavor all its own, while the mushrooms of your choosing in the filling help to keep the entire meal a bit lighter and give it a more enticing texture than straight meat and pasta. Depending on the season, it also allows you the option of utilizing the local mushrooms you gather. I've made this meal with the standard white, store-bought button mushrooms and with fresh morels. Both were mouth-watering.
With all things cast iron, the key is to ensure it stays butter heavy to prevent everything from sticking. I personally like to over-brown my ground game meats in these applications. The caramelized pieces really bring the flavors in this dish to another level.
Grilled Venison Orecchiette Stroganoff
Ingredients:
• 𝘈𝘭𝘭 𝘵𝘩𝘦 𝘣𝘶𝘵𝘵𝘦𝘳
• 𝘔𝘰𝘯𝘵𝘢𝘯𝘢 𝘔𝘦𝘹 𝘔𝘪𝘭𝘥 𝘊𝘩𝘪𝘭𝘪 𝘚𝘦𝘢𝘴𝘰𝘯𝘪𝘯𝘨
• 𝟷 𝘭𝘣 𝘨𝘳𝘰𝘶𝘯𝘥 𝘷𝘦𝘯𝘪𝘴𝘰𝘯
• 𝟷 𝘤𝘭𝘰𝘷𝘦 𝘨𝘢𝘳𝘭𝘪𝘤, 𝘮𝘪𝘯𝘤𝘦𝘥
• 𝟷 𝘤𝘢𝘯 𝘤𝘳𝘦𝘢𝘮 𝘰𝘧 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮 𝘴𝘰𝘶𝘱
• 𝘴𝘭𝘪𝘤𝘦𝘥 𝘔𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴 𝘰𝘧 𝘺𝘰𝘶𝘳 𝘭𝘪𝘬𝘪𝘯𝘨
• 𝘭𝘢𝘳𝘨𝘦 𝘱𝘰𝘳𝘵𝘰𝘣𝘦𝘭𝘭𝘰 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴, 𝘥𝘦𝘷𝘦𝘪𝘯𝘦𝘥 𝘢𝘯𝘥 𝘴𝘵𝘦𝘮𝘮𝘦𝘥
• 𝟹/𝟺 𝘤𝘶𝘱 𝘸𝘩𝘰𝘭𝘦 𝘮𝘪𝘭𝘬
• 𝟹/𝟺 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘱𝘢𝘱𝘳𝘪𝘬𝘢
• 𝟷/𝟺 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘱𝘦𝘱𝘱𝘦𝘳
• 𝟷/𝟸 𝘤𝘶𝘱 𝘴𝘰𝘶𝘳 𝘤𝘳𝘦𝘢𝘮
• 𝟺 𝘤𝘶𝘱𝘴 𝘖𝘳𝘦𝘤𝘤𝘩𝘪𝘦𝘵𝘵𝘦 𝘱𝘢𝘴𝘵𝘢
• 𝘧𝘳𝘦𝘴𝘩 𝘴𝘩𝘢𝘷𝘦𝘥 𝘱𝘢𝘳𝘮
• 𝘤𝘩𝘰𝘱𝘱𝘦𝘥 𝘧𝘳𝘦𝘴𝘩 𝘱𝘢𝘳𝘴𝘭𝘦𝘺
Cooking Instructions:
1. Bring seasoned water to a boil. Get that pasta cookin’.
2. In a hot and heavily buttered cast iron pan, sauté up a heap o’ shrooms with garlic. Brown that venison while you’re at it to a caramelized crisp. Season with salt and pepper.
3. Combine the two and cover 'em with the soup, sour cream and milk. Season with pepper and paprika.
4. Butter up those portobellos and get the grill raging. Toss in a layer of pasta, then your meaty, mushroomy, deliciousness. Top it off with some fresh shaved parm, curly parsley, and finish 'er off with Montana Mex MILD CHILI seasoning.
5. Onto the grill until it’s all melty and gooey and awesome.
6. Eat and enjoy!
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Rachelle Schrute is a member and chapter leader of the Montana Chapter of Backcountry Hunters & Anglers.
About Rachelle Schrute
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