Spring Bear Stroganoff

by Tiffany Haugen

Years ago our oldest son was excited to cook up “Daddy’s bear.” Although he can be a picky eater, he’s usually willing to try any type of wild game. Not being a fan of anything in a creamy sauce, we were pleasantly surprised when Braxton went for his third serving. Interestingly, it was a big, old boar, one many people would have deemed inedible.

This recipe can be simple using prepared ingredients or you can step it up and make it from scratch. We’ve served this dish to many people over the years, and the first time they sink their teeth into it, no one believes it’s bear!


2-pound bear roast (any venison can be used)

One 1-ounce packet onion soup mix (or

see homemade version below)

One 10.5 ounce can cream of mushroom

soup (or see homemade version below)

2 tbsp ketchup

1 tbsp mustard

Two 4-ounce cans sliced mushrooms (or 1 cup fresh, sautéed in butter)

1 cup sour cream or Greek yogurt

Cut roast into 4- to 6 large chunks. Lay in the bottom of a crockpot or slow cooker. Sprinkle onion soup mix evenly over meat. Cover meat with cream of mushroom soup. Cover and cook on high heat for 3 hours or until meat is very tender. Cut meat into bite-sized chunks, turn crockpot to low. Add ketchup, mustard and sliced mushrooms, mixing carefully. Cook an additional 30- to 60 minutes. Before serving, add sour cream and warm. Serve over wide egg noodles and garnish with parsley.

Homemade Onion Soup Mix

1/3 cup dried minced onion

2 crushed beef bouillon cubes

2 tsp granulated onion

1 tsp sugar

1/4 tsp crushed celery seed

1/4 tsp white pepper

In a small bowl, mix all ingredients until thoroughly combined.

Homemade Cream of Mushroom Soup

2 tbsp butter

1/2 cup onion, diced

3-4 cloves garlic, pureed

3 cups mushrooms, chopped

2 tbsp flour

1 cup beef broth

1 cup heavy cream or half-and-half

Salt and pepper to taste

Sauté onions and garlic in butter over medium heat for 10- to 15 minutes. Add mushrooms and sauté an additional 10 minutes. Sprinkle flour over mushroom and onion mixture and sauté 1- to 2 minutes. Add beef broth and bring to a boil. Lower heat and add cream. Simmer on low for 5- to 10 minutes or until desired thickness. Salt and pepper
to taste.

Tiffany Haugen is a hunter, cookbook author and recipe developer/blogger specializing in game and fish.  To order personally signed copies of her popular book, Cooking Big Game, send a check for $20 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489 or visit www.tiffanyhaugen.com.