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Big Game in Heavy Cream Sauce

Course Main Dish
Servings 4


  • 1-2 lbs. backstrap deer, moose, elk, caribou or buffalo
  • 6 med. mushrooms sliced
  • 1 small onion sliced
  • 12 oz. heavy whipping cream
  • 2 to matoes blanched peeled and diced
  • Dollop of mustard
  • Pat of butter


  • Remove white skin from meat and cut into 1/2” thick medallions and tenderize. Salt and pepper to taste.
  • Heat oil in large skillet over high heat. Add prepared meat and saute’ for 5 minutes. Remove from pan and keep on a warmed plate.
  • Place mushrooms and onion into the skillet and cook about 3-4 minutes.
  • Add cream and let cook for 5-7 minutes.
  • Add tomatoes, mustard and butter. Salt and pepper to taste. Serve over rice pilaf.