Quick venison stroganoff

Name: Quick venison stroganoff
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp olive oil; 15 g butter; 2 shallots, finely chopped; 200 g button mushrooms, sliced; 100 ml white wine; 400 g Waitrose Venison Steak, cut into thin strips; 3 tbsp brandy; 100 g soured cream; 1 handful Cooks' Ingredients Flat Leaf Parsley, chopped, to garnish (optional)

This sumptuous Eastern European-inspired recipe is a real winner. Serve with rice or crusty bread to mop up all the delicious sauce. The parsley adds a fresh and crisp dimension of flavour to the dish.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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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
1 handful Cooks' Ingredients Flat Leaf Parsley, chopped, to garnish (optional)

Method

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.
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.