With a foundation of venison, this recipe by Eileen Clarke builds flavor with Cognac instead of wine, and by brining the wild game meat overnight. It makes this wild Stroganoff amazingly tender and flavorful.
This content is restricted to subscribers of OutdoorNews.com. If you are already an OutdoorNews.com subscriber, you can log in here. If you are not and would like to read this and all the other great content OutdoorNews.com has to offer, click here.