Elk Stroganoff with Red Wine Noodles

Ingredients

Brown Sauce

• 1 white onion, sliced with a Weston Mandoline
• 4 cups beef stock
• 1/4 cup red wine
• 1/4 cup tomato paste
• 1/4 cup butter
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour

Meatballs (makes 15 jumbo meatballs)

• 3 lbs elk, cubed (or beef or venison)
• 1/8 cup curly-leaf parsley
• 5 cloves garlic
• 1 tablespoon coarse black pepper
• 1 teaspoon dried sage leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon roasted ground coriander
• 2 cups Panko bread crumbs
• 2 eggs

Red Wine Pasta

• 2 cups all-purpose flour
• 2 eggs + 2 yolks
• 1 cup red wine

Cream Sauce

• 1 cup sour cream (8 oz)
• 3/4 cup chive & onion cream cheese (6 oz)

Garnish

• 1 pint of morels
• curly-leaf parsley, to taste

Directions

In a stockpot, combine all ingredients for the brown gravy. Bring to a boil, stirring constantly, then turn down to a simmer. Stir about once an hour to keep the gravy from sticking.

Using a Weston Meat Grinders with the coarse plate, grind your elk meat. Grind the elk through a second time with the remaining meatball ingredients (sans breadcrumbs and eggs) - this time through a medium plate.

Hand mix the meat mixture with panko breadcrumbs and egg. Form the elk into large meatballs. In a large skillet, heat olive oil, then place meatballs on to brown. Once browned, place the meatballs into the brown sauce and allow them to cook fully, until  a thermometer inserted into the center reads 160 degrees Fahrenheit.

While the meatballs cook, prepare your pasta dough. Form a mound of flour, then pour the eggs into the center of the mound. turn the flour into the egg until you have an elastic dough. Cover with plastic wrap and allow to rest about 30 minutes. 

Use a Weston Pasta Machines to cut your noodles.

Once the meatballs are ready, bring a cup of red wine to a boil. Drop in the fresh egg pasta and allow to boil 3-5 minutes, until noodles are tender. Drain.

Heat the cream cheese until melted, then stir into the sour cream. While melting cream cheese, quickly sauté your morels in oil or butter. Serve meatballs over the red wine pasta, garnished with the cream sauce, sauteed morels, and curly-leaf parsley.