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!
Ingredients
| 200 g | Rice, quinoa, couscous or similar |
| 2 | Beetroot, roasted |
| 3 Tbsp | Extra virgin olive oil |
| 1 knob | Butter |
| ½ | Lemon zest |
| 1 sprig | Fresh rosemary, pulled off wood |
| 1 splash | Brandy, and one for the recipe! |
| 1 Tbsp | Paprika |
| 1 | Red onion, finely diced |
| 1 clove | Garlic, finely chopped |
| 300 g | Venison, sliced into finger-sized pieces (Main) |
| 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 |
AdvertisementAdvertise with NZME.
Directions
- 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.
