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.
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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.
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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