Ingredients
11 total- 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
5 stepsStep 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.