Javelina Stroganoff



  • 1 1/2 pounds cubed Javelina
  • 1/2 cup onion (chopped)
  • 1/2 cup celery (chopped)
  • 1/4 cup butter
  • 1 garlic clove (minced)
  • 2 Tbsp flour, 2 tsp salt
  • 1 tsp pepper
  • 1/4 tsp paprika 
  • 1 lb fresh mushrooms
  • 1 can undiluted cream of chicken soup
  • 1 cup sour cream
  • Pinch of parsley, chives, and dill


Sauté onion and celery in melted butter or margarine until soft but not brown. Stir in ground Javelina, garlic, flour, salt, pepper, paprika, and mushrooms. Sauté mixture for 5 minutes. Add soup. Simmer uncovered for 20 minutes. Thin with water as desired. Cover and simmer about 20 minutes longer. Stir in sour cream and sprinkle with parsley, chives, or dill. Serve on rice, noodles, toast, or potatoes. Serves 4.


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