Venison Stroganoff
By OcadoLife
Published on 29 December 2022
Upgrade this classic Russian beef dish with great-value diced venison, which adds a gamey, rich flavour. We've used crème fraîche and a dash of brandy in this recipe for extra indulgence. Serve with a scattering of fresh parsley, buttered pasta or rice.Time and servings
33 minsTotal time
3Servings
15 minsPrep time
18 minsCooking time
Ingredients
- 300 g of wild mushrooms, sliced if large
- 400 g of diced venison, cut into strips
- 300 g of rice, cooked
- 120 ml of crème fraîche
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 2 tbsp of brandy
- 3 tbsp of olive oil
- 1 tsp of paprika, (not smoked)
- 1 tbsp of butter
- 1 handful of flat leaf parsley, chopped
Method
Step 1
Heat 1tbsp olive oil in a large frying pan. Cook the onion and garlic for about 10 mins over a medium heat, until soft and lightly golden. Remove from the pan and set aside.Step 2
Put another 1tbsp of oil into the pan, add the mushrooms, cover and cook for 5 mins turning halfway, until lightly browned.Step 3
Season meat with the paprika, plus salt and pepper. Add the rest of the oil to the pan then stir-fry for 2 mins.Step 4
Return the onions, add the butter and brandy, stir together and allow to bubble up and reduce for about 30 secs.Step 5
Stir in the crème fraîche and parsley for another 30 secs until just heated through, check the seasoning and serve.