Venison Stroganoff For 2 Lucky People
From capedread 16 years ago
- 20 minutes to make
- Serves 2
This venison stroganoff is absolutely fantastic – of course, you can use more traditional beef fillet instead of venison, and any mushrooms you like, but there’s something about venison and wild mushrooms that works so well together. Read more Have a go at this and you’ll know what I mean! See less
Ingredients
- 200g white rice shopping list
- extra virgin olive oil shopping list
- 1 medium red onion, peeled and finely chopped shopping list
- 1 clove of garlic, peeled and finely sliced shopping list
- 300g venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces shopping list
- sea salt and freshly ground black pepper shopping list
- 1 tablespoon paprika shopping list
- 250g mixed exciting and robust mushrooms, wiped clean, torn into bite-sized pieces shopping list
- a bunch of fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely chopped shopping list
- a knob of butter shopping list
- a good splash of brandy shopping list
- zest of 1/2 a lemon shopping list
- 150ml soured cream shopping list
- a few little gherkins, sliced shopping list
How to make it
- By the time you start cooking the meat, it will all come together quickly. The meat will be quite pink – cook it for longer if you want but it will get slightly tougher.
- Cook the rice according to the packet instructions until it’s just undercooked and drain in a colander. Put the rice back in the pan, cover with tinfoil and leave to steam – this will give you incredibly light and fluffy rice.
- Heat a large frying pan on a medium heat and pour in a glug of olive oil.
- Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon onto a plate. Keep to one side.
- Rub the meat well with salt, pepper and paprika.
- Place the frying pan back on a high heat and pour another glug of olive oil.
- Add the mushrooms and fry for a few minutes until they start to brown.
- Then add the meat and fry for a minute or two before adding the parsley stalks
- (you can do this in two pans or in batches if your pan is not big enough)
- add the cooked onion and garlic. Toss and add the butter and brandy.
- You don’t have to set light to the hot brandy, but flaming does give an interesting flavour so I prefer to do this.
- Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the sour cream (to be poured on top before serving)
- and season to taste.
- Continue simmering for a few minutes. Any longer than this and the meat will toughen up – it doesn’t need long as it’s been cut up so small.
- Serve the rice and stroganoff, splash the last of the cream on top, sprinkle over the sliced gherkins and parsley leaves.
- Eat and enjoy!
People Who Like This Dish 2
- grizzlybear CA
- trigger MA
- capedread Peterborough. Cambridgeshire, GB
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
This recipe with the exotic mushrooms and brandy sauce with sour cream is perfect.
Five forks and a big smile :)
trigger
in loved it
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OH YEA ..nothing goes together better than venison and wild mushrooms.....But I will buy them in the store..hahahha......had a friend once that picked wild shroons and after he spent a week in the hospital I will just buy them if you know what I mean...more
grizzlybear
in loved it
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