Reindeer Stroganoff & Dumplings

by Candace Crick
(Edmond, Oklahoma)

1-2 lbs. ground Caribou meat
Large thing of Sour Cream
2 large cans of mushroom soup
Bowl full of sliced mushrooms
Garlic Powder
Onion Powder
Black Pepper
Flour
Salt
Water


In large skillet chop ground hamburger meat until browned. Season with Garlic, Onion, Pepper, and Salt to your desire. When almost done throw in 1/2 of your sliced mushrooms.

In a large pot boil water to rapid boil.

In a large bowl use your Flour and water to make dumplings or pastry mix. Start with 2 cups of flour and pour small amounts of water and 1/2 teaspoon of salt. Kneed with hands until you can roll it and ball it up. Not too sticky though. Once you get there get to this point, roll your dough on a cutting board sprinkled with flour and slice it into small pieces. Usually the size of a quarter. Drop the pieces into water and cook until desired tenderness - normally 20-30 minutes.


In your skillet add 2 cans of mushrooms soup and sliced mushrooms. Simmer and pull off heat. Start adding sour cream to sauce- normally at least half of the sour cream sometimes more. Taste test to desire. Drain your dumplings. And add sauce to pot...Stir and Enjoy!

My kids and husband absolutely LOVE this recipe...you can use venison, moose, elk, or whatever we just love caribou best -plus it has a catchy name for recipes.

- From the kitchen of Candace Crick

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