Quick venison stroganoff

Quick venison stroganoff

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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

952kJ/ 228kcals

Fat

13.5g

Saturated Fat

6g

Carbohydrates

2.5g

Sugars

2.4g

Fibre

0.8g

Protein

24.1g

Salt

0.3g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating