Sensational venison stroganoff
Simply the best thing you can do with venison! It's so easy to make and has such amazing flavours!! I'm a huge fan of mushrooms and beetroot and have adapted a basic stroganoff many times to suit my tastes and this one is my all-time favourite!
|200 g||Rice, quinoa, couscous or similar|
|3 Tbsp||Extra virgin olive oil|
|1 sprig||Fresh rosemary, pulled off wood|
|1 splash||Brandy, and one for the recipe!|
|1||Red onion, finely diced|
|1 clove||Garlic, finely chopped|
|300 g||Venison, sliced into finger-sized pieces|
|250 g||Mushrooms, exotic or wild as great but you can use any you like|
|1 bunch||Flat leaf (Italian) parsley, chopped|
|150 ml||Sour cream|
|10||Gherkins, sliced baby gherkins|
|1 sprinkle||Sea salt, or to taste|
|1 sprinkle||Freshly ground black pepper, or to taste|
- Cook your grains. Roast the beetroot.
- Fry the onions and garlic in olive oil in a large frying pan for about 10 mins then place on a plate.
- Rub the salt, pepper and paprika into your venison.
- Fry the mushrooms in some olive oil and when they’ve just browned add the venison. Fry for about 2 mins then add the cooked onion and garlic.
- Add the rosemary sprigs, gherkins, butter and brandy!
- Flambe if you’re adventurous and want to add a more intense flavour to the dish but it isn’t necessary.
- Add the lemon zest and the sour cream (saving a little for serving). Add salt and pepper to taste.
- Simmer for only a few minutes (don’t want to toughen up that venison) then serve on your chosen grain with the extra sour cream and parsley.