Venison Stroganoff
Serves
4
Prep Time
15 mins
Cook Time
15-20mins
Serves
4
Prep Time
15 mins
Cook Time
15-20mins
Venison stroganoff is a creamy and hearty dish that brings a simple twist to a classic comfort food. Tender pieces of venison are sautéed to perfection, then simmered in a luscious sauce made with creme fraiche or sour cream, onions, and earthy mushrooms. Flavoured with garlic, and a touch of mustard, the sauce melds beautifully with the beefy flavour of the venison, creating a dish that is both savoury and indulgent. Often served over buttered noodles, rice, or creamy mashed potatoes, venison stroganoff is a warm, satisfying meal perfect for cozy dinners or special occasions.
Ingredients
| Ingredients | |
| 2 | Wild venison steaks, sliced into strips or cubed |
| 2 small | Shalotts, sliced |
| 300g | Chestnut or mixed wild mushrooms, sliced |
| 3tbsp | Creme fraiche or sour cream |
| 1tsp | English mustard |
| 200ml | Water |
| Handful | Parsley, chopped |
| Good knob | Butter |
| 2-3tbsp | Plain flour, seasoned |
| 4tbsps | Extra Virgin Olive Oil |
| to taste | Sea Salt and black pepper |
Equipment
| Frying pan, large |
olive oil in a pan, and add shallots, cooking until golden brown, sweet and soft.
mushrooms and a good knob of butter, a little salt and pepper and cook until soft, and remove from the pan.
venison strips in the seasoned flour until lightly coated.
olive oil to the same pan, ensuring it is nice and hot, pop your venison into the pan and seal it on all sides. You do not want to cook it all the way through at this point just until golden.
mushrooms and shallots and give it a good stir, turn the heat down and let it cook while you make your sauce.
by combining creme fraiche/sour cream in a bowl with mustard and water, then add to your mushrooms and venison, stir, check the seasoning, and give it a minute or two to warm through.
and serve over rice or potatoes.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |