WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE
This venison stroganoff is absolutely fantastic - of course, you can use the more traditional beef fillet instead of venison, and any mushrooms you like, but there's something about venison and wild mushrooms that works so well together. Have a go at this and you'll know what I mean! The whole point of this dish is that by the time you start cooking the meat, it will all come together quickly. The meat will be quite pink - cook it for longer if you want but it will go slightly tougher.
Provided by Jamie Oliver
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice.
- Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.
- Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.
- You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.
- Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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Max Burke
[email protected]Yum!
Margaret Keneke
[email protected]This recipe was amazing! The venison was cooked perfectly and the sauce was rich and creamy. I will definitely be making this again.
Mar Mahi
[email protected]Overall, I thought this recipe was pretty good. The venison was tender and the sauce was flavorful. However, I found the recipe to be a bit bland. I would add more herbs and spices next time.
dhiraj shahi
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my usual beef stroganoff recipe.
roblox girl
[email protected]I loved the unique flavor of the wild mushrooms in this stroganoff. It was a nice change from the traditional beef stroganoff.
Sean Black
[email protected]This was my first time cooking venison and it turned out great! The stroganoff was flavorful and the meat was tender. I will definitely be making this again.
Md Alex
[email protected]Not bad!
Gurnoor Bhullar
[email protected]This recipe was a disaster! The venison was tough and the sauce was bland. I followed the recipe exactly and I don't know what went wrong.
Extend Trending
[email protected]The sauce was a bit too thick for my taste, but the flavors were spot on. I would definitely make this again, but I would thin out the sauce a bit.
Kim Mccall
[email protected]This recipe was easy to follow and the end result was delicious. I used beef instead of venison and it was still very good. I will definitely make this again.
Zaib 88
[email protected]I followed the recipe exactly and it turned out perfectly. The venison was cooked to perfection and the sauce was flavorful and creamy. I served it over egg noodles and it was a hit with my family.
Bijay Singh
[email protected]This venison stroganoff was an absolute delight! The wild mushrooms added a unique and earthy flavor that perfectly complemented the tender venison. The sauce was rich and creamy, and the whole dish came together beautifully. I will definitely be mak