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   QUICK VENISON STROGANOFF
   
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 * Home
 * Recipes
 * q
 * Quick venison stroganoff


QUICK VENISON STROGANOFF


 * Preparation time: 10 minutes
 * Cooking time: 10 minutes
 * Total time: 20 minutes

Serves: 4


INGREDIENTS

1 tbsp olive oil
15g butter
2 shallots, finely chopped
200g button mushrooms, sliced
100ml white wine
400g Waitrose Venison Steak, cut into thin strips
3 tbsp brandy
100g soured cream
Cooks’ Ingredients Flat Leaf Parsley, chopped, to garnish (optional)

 


METHOD

1. Heat half the olive oil and butter in a non-stick frying pan. Add the
shallots and cook gently for 3 minutes until softened. Add the mushrooms and
cook over a high heat for a minute until starting to brown. Add the wine and
simmer until reduced by half. Tip this mixture into a bowl and keep warm.

2. Heat the remaining oil and butter in the pan until almost smoking hot and add
the venison. Cook quickly to brown on all sides – the middle should remain pink.
Add the brandy and flame with a match. Return the mushroom mixture to the pan
and stir in the soured cream. Heat gently but don’t allow to boil. Check
seasoning, scatter with parsley and serve with steamed rice and green beans. 


YOUR RECIPE NOTE



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COMMENTS

Average user rating

5 stars

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WANDAC

This really is quick and very straightforward. Prepare your rice first! It is a
very delicious meal which I would happily cook again.


HELEN GN

Easy to follow tasty meal. I substituted the button mushrooms for 150g shitake
mushrooms. I might add some French mustard next time for that little extra kick.

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GLOSSARY



Average user rating

5 stars

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NUTRITIONAL INFO

Typical values per serving:

Energy 952kJ
228kcal Fat 13.5g Saturated Fat 6g Carbohydrate 2.5g Sugars 2.4g Protein 24.1g
Salt 0.3g Fibre 0.8g



Click here for more information about health and nutrition



This recipe was first published in March 2015.


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