This recipe for venison stroganoff serves 4
650g fillet of venison cut into 6cm x 2cm strips
1 medium onion, sliced very thinly
250g mushrooms, sliced thinly
2-3 tbsp flour
Large knob of butter
4-6 tbsp sunflower oil
1½ tsp sweet smoked paprika – optional
75ml red wine
2 tbsp brandy
2 tbsp double cream
2 tbsp sour cream
Sea salt and freshly milled black pepper
Method for the venison stroganoff
You will need a large frying pan so that you have lots of room to fry the venison strips without them steaming.
Heat up 1 tbsp of sunflower oil and half the butter in the frying pan over a medium heat. Fry the onions until they are soft and translucent. Add the paprika if you are using it and the mushrooms. Continue to cook for another minute.
Add the red wine and cook and reduce for three minutes – or until you only have two tablespoons of liquor left. This can be done up to six hours in advance. Remove the onion and mushroom mix, place in a bowl and set aside.
Put the flour onto a plate and dip the venison strips into it, shaking off the excess. Heat the remaining oil and butter in the same frying pan (no need to wash it), as hot has you can, and fry the venison very quickly so that it is still pink in the middle – this will take around a minute or so. You may have to do this in two batches. Now put the meat on to a warm plate.
When you have cooked all the venison, deglaze the pan with the brandy and set it alight. When the flames have gone, add the onion and mushroom mix and heat through again, before adding the creams and seasoning with salt and pepper. Taste.
If the sauce is too thin, carry on cooking it over a high heat to reduce. When it is ready, add the venison strips and stir so that they are coated with the sauce and serve with rice and a watercress salad.
A perfect pudding to follow would be fresh strawberry sorbet served with a crisp Florentine