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Ground Antelope Stroganoff

This is a very simple recipe to make and it doesn't take much time to make at all! As always they're multiple ways to make this and I've found this to be my favorite.

I mean who doesn't love a meal that's full of carbs, dairy and wild game. This is one of my favorite meals to make. Whether I'm cooking with venison, beef or in this case antelope. Rumor on the streets stroganoff is a midwestern comfort meal, that must be why I love it so much!

Personally, there is nothing more rewarding than going to the freezer and pulling out fresh game that you've harvested!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 4


  • 1 pound antelope

  • 1 tablespoon olive oil

  • 1 medium white onion, chopped

  • 1 teaspoon garlic, minced

  • 1 packet Lipton onion soup mix

  • Salt and pepper to taste

  • 1 (8 ounce) package cream cheese

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • 1 cup beef broth

  • 1 package spiral noodles

  • Parsley

  • Garlic powder, optional

TIP: Storing dry pasta in a mason jar makes it last way longer because no oxygen gets to it. It also takes up less space on a shelf and makes it easy to see what noodles are what.


  1. Sauté the onion and garlic in olive oil until golden brown.

  2. Start a pot of boiling water.

  3. Add the antelope and cook the ground meat all the way through.

  4. Sprinkle in soup mix and stir thoroughly.

  5. Add in noodles to boiling water

  6. Once soup mix is stirred in add cream cheese and cream of mushroom, cube up cream cheese.

  7. After the cream cheese has melted, add in beef broth and bring to a simmer.

  8. Add in salt, pepper or garlic powder if needed.

  9. Serve over noodles, top with parsley and enjoy.

NOTE: While cooking with wild game it is important to be sure it is cooked through. Cooking wild game to the proper temperature ensures that any and all bacteria in the meat is killed and there is no risk of sickness.

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