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- Venison Stroganoff…
Venison Stroganoff
-
3 serving
Prep time:
Cook time:
Serves: 3
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.
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Ingredients
- 400g diced venison , cut into strips
- 300g wild mushrooms, sliced if large
- 300g rice, cooked
- 120ml crème fraîche
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 tsp paprika, (not smoked)
- 1 tbsp butter
- 2 tbsp brandy
- 1 handful 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.
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