Savory Garlic Mushroom Ground Elk over Rice

Garlic sauteed mushrooms with fresh sage and ground elk

This is a savory simple ‘stroganoff’ recipe that uses garlic, mushrooms, onion, canned mushroom soup, fresh sage and ground elk burger served over cooked rice.

Serves 2-4


  • 1lb ground elk
  • 8oz mushrooms sliced
  • 1 small yellow onion chopped
  • 2 garlic cloves diced
  • 2 tablespoons butter
  • 1 tablespoon fresh sage chopped
  • 1 (10 3/4 oz) can condensed mushroom soup
  • 1/2 cup water
  • Worcestershire sauce
  • 2 cups cooked rice
  • Salt and pepper to taste


Heat skillet over medium heat. Add butter, onion, garlic and mushrooms. Saute mushrooms and onion until they are lightly browned, about 7-8 minutes. Add chopped sage and mix. Move mushrooms to the side of the pan and add ground elk and continue cooking until elk is browned. Reduce heat to low and add canned mushroom soup and 1/2 cup of water to the pan. Stir together and bring to a simmer. For a savory classic flavor similar to stroganoff add a few dashes of Worcestershire sauce to the mix and stir. Season with salt and pepper if needed.

Remove from heat and serve over rice. Garnish with fresh chives and sage. – Enjoy!

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

Garlic sauteed mushrooms with fresh sage and ground elk

Garlic sauteed mushrooms with fresh sage and ground elk

Garlic sauteed mushrooms with fresh sage and ground elk

Garlic sauteed mushrooms with fresh sage and ground elk



  • Reply May 1, 2019


    I just found your site. A family friend always brings us elk meat. Ground, Chili, backstrap, steaks and I always do the same thing with it. I’m going to try this recipe tonight but I don’t like rice so maybe will use egg noodles instead. I’m sure all my men (husband, two sons and grandson) will love it.

  • Reply October 26, 2018

    Nancy Brown

    How do I adapt this Savory garlic mushroom ground ELK recipe to a Slow Cooker, please?

    • Reply November 5, 2018


      Nancy – my apologies we recently got home from a long hunt. You could adapt this to a slow cooker but I would still brown the meat first. Then add all ingredients and set on low.

  • Reply November 19, 2017


    Pardon my dumb question, but the recipe calls for a can of condensed mushroom soup, the directions call for mushroom soup mix, and the photo looks more like it might be cream of mushroom soup. Two of the replies refer to cream of mushroom soup. Can you please clarify? I ended up using a non-cream mushroom soup, and while it tastes good, it doesn’t look like yours!
    By the way, very nice (almost too nice…) response on February 7.

  • Reply November 8, 2017


    Is it the condensed cream of mushroom soup or “as is” mushroom soup?

  • Reply June 11, 2017


    Is it 10 cans of soup??? I am going to make this tomorrow but I want to make sure I am following it right…thank you!

    • Reply August 12, 2017


      No. It’s one (1) can, 10 3/4ounces per can. But only one (1) can.

  • Reply April 9, 2017

    Catherine Butcher

    Wonderful recipe- as a non-canned soup person I just added cornstarch with milk as a substitute for the cream of mushroom soup. Sage was a great idea!

    • Reply April 11, 2017


      Catherine – Thank you for the substitute suggestions…

  • Reply February 7, 2017

    Susan Berkenfield

    You can’t have the name ‘Foodie” in your website title, and use ingredients like canned cream o’ mushroom soup in your recipes! Make a mushroom rue from scratch and stop relying on sodium-filled, filler packed processed foods to create texture and flavor. I’m so tired of searching the web for game recipes and coming up with the processed food add-ins, and bachelor apartment instructions like wrapping things in bacon or showering meat with garlic salt. Gross!

    • Reply February 7, 2017


      Thank you Susan for your feedback… I don’t use garlic salt… and yes, I have used canned mushroom soup for convenience purposes when we are out in the field and I need to feed folks.. I totally agree with you in regards to sodium rich canned goods or products such as bacon. But when working full time and feeding a family 7 days a week every week… sometimes I take short cuts. I wish my weather in northern Nevada permitted me to harvest from my garden all year round… but sadly it does not. The name Foodie came from the ‘craze’ of foodies years back. My nitch was to highlight wild game cooking, so yes, I took on the name foodie. Again, I always appreciate feedback from everyone. Thank you for your opinion… it does mean a lot.

      Have a wonderful day — Kristy

      • Reply October 7, 2018


        Thanks so much for posting. The recipe is pretty easily adaptable for those who have a problem with canned soup. I’m grateful to have both options!

    • Reply October 8, 2017


      Susan, it must be so nice to have no kids, no spouse–no one to worry about except for yourself. Stop cutting people down and either SKIP the recipe, MAKE the recipe the way it is, or COMMENT about ways in which people can alter the recipe if they so choose. Shame on your mother for not raising you to keep your mouth closed if you have nothing else to say…

      I made this recipe for me and my 2 year old. It was simple, easy to make (albeit a bit time consuming, but she kept herself busy pouring water all over the carpet…), and delicious. We didn’t have any cream of mushroom soup, but I did have a can of Amy’s Organic Mushroom Bisque which I used, and it turned out splendid nevertheless. Thank you for this GREAT recipe!

      • Reply October 7, 2018



    • Reply January 1, 2019

      Kelly Sisneros

      Wow just wow!! Susan is such a food snob!! Get over yourself Susan!!!

  • Reply October 17, 2016

    Charity T-W

    I stumbled upon your website and IG account today – I am so excited!!! I am Battleborn (greater Reno area), but have lived up in the Pacific Northwest ever since my college years. I had pretty limited exposure to wild game growing up, except for occasional fishing trip, and vague memories of my dad once getting a deer and a turkey!
    I found and married a wonderful PNW native who is crazy about the outdoors, hunting, and fishing. I have learned so much from him about hunting and conservation. That being said, we have a deep freeze that we rotate stock in every hunting season. The amount of elk and deer at our fingertips is almost overwhelming at times! I struggle to find creative recipes for us, and have found myself just winging it and adjusting recipes to try to fit.
    Your website is a Holy Grail for recipes! Thank you, thank you! And you being from Nevada too just makes my heart even happier.
    Can’t wait to work my way through your site (and our deep freeze!). Trying this recipe this evening, and have a feeling we will both be thrilled.
    Thanks again for existing.

  • Reply December 19, 2015

    Faye latulippe

    Wow! I just discovered your site!! Thanks!! We have an elk and venison and I am super happy to have found your site.

    Miam miam:))

    Bc, Canada

    • Reply December 20, 2015


      Thank you Faye… Glad you found the website. 8) Let me know what if any recipes you try… I love any and all feedback! Merry Christmas!

Leave a Reply