Elk Stoganoff with Chantrelle Mushrooms

[fingers]

Our Oregon elk season usually includes the beginning of the mushroom season so you have to be lucky twice to be able to make this dish.
Big chunk of elk sliced into shoestring strips.
Medium mixing bowl full of chantrelles quartered.
1 big sweet onion diced.
1 pint sour cream.
Worchester sauce 3 to 4 good shots of it(to taste)
Fresh black pepper(to taste,lots is good.
Home made or store bought frozen noodles.
Brown the elk meat strips and then add mushrooms and onion. Saute until tender then add the sour cream and remaining ingredients. Taste and adjust as needed. Of course you could change the meat and type of mushrooms to what's available.  

[fingers]

I forgot to say that this is served over the noodles and is best to simmer a while to marry the flavors and to let you get a before-dinner drink in  

[Bpaul]

I'm real good with the Chanterelle part, l'll have to take a few years for the elk part   :D  

Brandon