Recipe

Venison Stroganoff For 2 Lucky People Recipe

	Capedread / All my dishes 1 year, 10 months ago 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. Have a go at this and you’ll know what I mean!... More Prep:15m Cook:20m Servings:2	Capedread
	venison easy

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grizzlybea

Ingredients

200g white rice

extra virgin olive oil

1 medium red onion, peeled and finely chopped

1 clove of garlic, peeled and finely sliced

300g venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces

sea salt and freshly ground black pepper

1 tablespoon paprika

250g mixed exciting and robust mushrooms, wiped clean, torn into bite-sized pieces

a bunch of fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely chopped

a knob of butter

a good splash of brandy

zest of 1/2 a lemon

150ml soured cream

a few little gherkins, sliced

Directions

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!

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Comments

kawa11desho 1 year, 10 months ago said:
My god.. this sounds amazing. I love venison in just about anything, but I'd never thought of making it as Stroganoff. Definitely trying it when the season opens.

Kawa

trigger 9 months, 2 weeks ago said:
This recipe with the exotic mushrooms and brandy sauce with sour cream is perfect.
Five forks and a big smile :)

capedread 9 months, 2 weeks ago said:
Out of season I use beef, a nice bit of rump or sirloin is great with the sauce

grizzlybear 3 months, 3 weeks ago said:
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..................Great post

Bow season opens this weekend here..and I have my eye on this nice young buck..he is going to taste really good and tender.

Big 5 here

capedread 3 months, 3 weeks ago said:
Omg yes I know what you mean! went mushrooming with friends and refused to eat any after what I read online!!! the particular rooms we were after had one which looked the same but would start to kill you 3 days after eating it and there was nothing any doc could do for you!!!! they are all still here lol but I'm a coward and only ever buy mine!

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