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Quick venison stroganoff
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1 tbsp olive oil
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)
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.
Typical values per serving:
This recipe was first published in March 2015.