Wild Game Stroganoff with Rice

Name: Wild Game Stroganoff with Rice
Total time: 50 min
Yield: 4 people
Ingredients: 1.1 lb Wild game meat; 1 cup Rice; 0.6 cup Sour cream; 2 tbsp Butter; 8.8 oz Tomatoes; 3.5 oz Carrot; 2 cloves Garlic; 1 tsp Sochi spice mix; 1 tsp Salt; 0.5 tsp Black pepper

Gluten-FreeHigh ProteinStovetopDinnerComfort Food

Medium

50min

480kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty and warming dish of tender wild game meat stewed in a thick sour cream and tomato sauce.

If you are looking for a truly filling and warming dinner, this Wild Game Stroganoff with Rice will become your new favorite. Game meat has an incredibly deep, rich flavor that unfolds perfectly during slow stewing in a thick sauce. We prepare this Wild Game Stroganoff with Rice based on fresh sour cream, juicy tomatoes, and butter, which gives the dish a pleasant creamy texture and a light acidity that balances the richness of the meat. This recipe is perfect for those evenings when you want something high-calorie, homemade, and substantial, but without using pasta. It is best to serve Wild Game Stroganoff with Rice hot, generously pouring the aromatic gravy over the fluffy rice side dish. Be sure to cut the meat across the grain so it melts in your mouth, and don't skimp on the spices—the aromatic Sochi blend and fresh garlic will make the taste truly unforgettable. Such a dish will easily restore strength after a long day and provide true gastronomic pleasure for the whole family.

Ingredients

500 g Wild game meat (approx 500 g)
200 g Rice (1 cup)
150 g Sour cream (approx 2/3 cup)
30 g Butter (2 tbsp)
250 g Tomatoes (2 medium tomatoes)
100 g Carrot (1 medium carrot)
2 pcs Garlic
1 tsp Sochi spice mix
1 tsp Salt
0.5 tsp Black pepper

Instructions

1
Thoroughly rinse the rice and boil it in salted water until tender according to the package instructions.
2
Cut the wild game meat into thin elongated strips across the grain. Grate the carrot on a coarse grater, and finely chop the tomatoes and garlic.
3
Heat a deep skillet and melt the butter in it. Fry the wild game meat over high heat until a brown crust forms on all sides.
4
Add the chopped carrot and garlic to the meat. Fry, stirring constantly, for about 5 minutes.
5
Stir the chopped tomatoes, sour cream, salt, black pepper, and Sochi spice mix into the skillet. If necessary, pour in a little hot water (about 100 ml) to reach the desired sauce consistency.
6
Reduce the heat to a minimum, cover the skillet with a lid, and simmer the dish for 30-40 minutes until the wild game meat becomes soft and tender.
7
Serve the hot Stroganoff, generously pouring the thick sauce over the boiled rice.

Chef's Tips

•If the game is tough, the simmering time can be increased up to 60 minutes, adding a little water as needed.
•For a smoother sauce, you can pre-peel the tomatoes by scalding them with boiling water.

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Recipe By

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