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Axis Shank Stroganoff

This Axis Shank Stroganoff was easy to make because after a quick inventory of needed supplies at Bear Camp we actually had everything to make the dish plus homemade dumpling like noodles. 

The Instapot is definitely the best way to quickly break down shanks into a luscious and delicious collagen and flavor-based meal.   


Throw down some noodles, either store bought (I prefer Gramma’s Homemade Noodles} or make them yourself.  Top it off with a big scoop of Axis deer Stroganoff and garnish with some chopped parsley.  Goes good with a homemade biscuit too. 

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Recipe by Margie Nelson

Ingredients: (Serves 8)

  • 1 pound of mushrooms sliced thin 
  • 1 large sweet onion sliced not diced 
  • ½ cup flour 
  • 2 quarts milk 
  • Meat from 4 Axis shanks and 6 cups of reserved broth 
  • 1 quart of water and bouillon 
  • 2 cups sour cream 
  • Garlic salt to taste 
  • Pepper to taste              

Ingredients for Noodles:

  • 6 cups of flour, self-rising will make a more dumpling like noodle 
  • 8 egg yolks and 2 full eggs 

Method: (For Noodles)


Make a well in the middle of the flour.  Add the yolks and full eggs to the middle and incorporate the flour from the outside in, into the eggs.   Knead the dough adding more eggs or flour depending on how this is working together.  You want to work with it until it is no longer tacky and more solid in form, easily formed into a smooth ball.  Separate the dough ball into 4 pieces and roll it out with a rolling pin or whiskey bottle….which ever you have on hand.   Use additional flour on the table to do this.  Fold each disc of dough in half and slice the noodles.  Add some more flour and fluff up the noodles to rest.   

Add the noodles to heavily salted water and boil until they float.  And then let me boil about 5 minutes longer.  Taste from time to time to see if they are getting to the desired consistency.  I like my noodles just cooked, not over done and limp. 

Method: (For Stroganoff)

I had put a quick sear on the shanks in some cooking oil on high and then put the beautiful Axis shanks on to simmer low and slow in a bath of water and some “Better than bouillon” Roasted Vegetable flavor.  Four hours into this the shanks hadn’t even begun to get to the quality of doneness required for a delicious dish.  So, when Chef Lance finished off his Mississippi Pot Roast of Elk shanks in his Instapot.  In went my shanks.  Shanks a lot Lance!! 

While the shanks were doing their thing I gave the mushrooms and sweet onions a nice saute in butter on the camp stove.  When they were browned and caramelized I added almost half a cup of flour.  Add the flour and incorporate it into the butter I added the milk and some garlic salt and pepper.  Stirring constantly until it became a very thick gravy.  When the Shanks were done I added the broken up beautiful shanks and about 6 cups of the wonderful broth to this gravy like concoction.  After it stirred in to a perfect consistency for Stroganoff I added 2 cups of Sour Cream.  

Serve over noodles, biscuits or even rice. Enjoy!




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