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Elk Burger Stroganoff
Sent in by Rocky B.

~ 2 lbs. elk burger, deer can be used
~ 1 egg beaten
~ 1/2 cup bread crumbs
~ 1/4 tsp pepper
~ 1 tsp salt
~ 1/4 tsp celery seed
~ 1/4 tsp sage
~ 3 oz. bourbon
~ flour
~ oil
~ 1 large onion chopped
~ 1/2 lb. fresh mushrooms, sliced
~ 1 beef bouillon cube
~ 1 cup water
~ 1 cup sour cream
~ cooked egg noodles

In a large bowl, mix the meat, egg, crumbs, pepper, salt, celery seed, sage and bourbon together. Mix well.

Form the meat mixture into 1 inch balls.

Heat about a 1/4 inch of oil in large skillet or Dutch oven.

Roll the meat balls in flour then add to the oil. Brown well on all sides.

While meat is cooking, bring the water to a boil and dissolve the bouillon cube in it.

When the meat balls are browned, add the onion, mushrooms and beef stock.

Cover and simmer about 20 minutes. Stir occasionally to keep from sticking.

Stir in the sour cream.

Serve over cooked noodles and enjoy with a crusty style of bread.

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