Best 2 Wild Mushroom And Venison Stroganoff For Two Lucky People Recipes

Indulge in a culinary journey with our delectable Wild Mushroom and Venison Stroganoff for Two, a symphony of flavors that will tantalize your taste buds. This gourmet dish combines the earthy richness of wild mushrooms with the tender succulence of venison, enveloped in a creamy sauce that is both comforting and elegant. Accompany this main course with our equally delightful recipes:

- **Wild Mushroom and Spinach Stuffed Shells:** A vegetarian delight, these delicate pasta shells are filled with a savory mixture of wild mushrooms, spinach, and ricotta cheese, then baked to perfection in a creamy tomato sauce.

- **Venison Carpaccio with Arugula and Shaved Parmesan:** Experience the melt-in-your-mouth texture of venison carpaccio, thinly sliced and arranged on a bed of peppery arugula, complemented by the nutty flavor of shaved Parmesan cheese and a drizzle of lemon-infused olive oil.

- **Roasted Mushroom and Brussels Sprout Salad:** A vibrant and flavorful side dish, this salad features roasted wild mushrooms and Brussels sprouts tossed with dried cranberries, toasted walnuts, and a tangy balsamic vinaigrette.

- **Venison Meatballs with Creamy Polenta:** Succulent venison meatballs simmered in a rich tomato sauce, served atop a bed of creamy polenta. This hearty dish is a perfect balance of textures and flavors.

- **Venison Chili:** A classic comfort food with a wild twist, this venison chili is packed with tender venison, beans, and spices, simmered to perfection in a flavorful broth. Serve it with your favorite toppings for a satisfying meal.

Each recipe offers a unique culinary experience, whether you're a seasoned cook or a novice in the kitchen. Let your taste buds embark on an unforgettable journey with our Wild Mushroom and Venison Stroganoff for Two and its accompanying recipes.

Let's cook with our recipes!

WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE

Wild Mushroom and Venison Stroganoff for Two Lucky People image

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

Ingredients

7 ounces white rice
Extra-virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
11 ounces venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces
Sea salt and freshly ground black pepper
1 tablespoon paprika
9 ounces mixed exciting, robust mushrooms, wiped clean, torn into bite-sized pieces
Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
Knob of butter
Good splash brandy
1 lemon, zested
2/3 cup creme fraiche or sour cream
Few little gherkins, sliced

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!
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WILD MUSHROOM STROGANOFF

Wild Mushroom Stroganoff image

Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.

Provided by I Cook Therefore I

Categories Vegetable

Time 50m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter, and
2 tablespoons butter
1 large shallot, minced
3 cups portabella mushrooms or 3 cups cremini mushrooms, cubed
1 1/2 cups vegetable broth
1/4 cup white wine
1 teaspoon fresh thyme, chopped
3 tablespoons flour
1/4 cup heavy cream
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

Melt the first amount of butter over medium heat and add the shallot, cook until tender.
Add the mushrooms to the pot and cook until tender.
Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
Stir the flour into the butter until absorbed to make a roux.
Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
Stir in the heavy cream and parmesan cheese, and parsley.
This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
Enjoy!

Nutrition Facts : Calories 232.8, Fat 19.1, SaturatedFat 11.9, Cholesterol 56.4, Sodium 212, Carbohydrate 9.2, Fiber 1.1, Sugar 1.9, Protein 5

Tips:

Use a variety of wild mushrooms for a more complex flavor.
If you can't find venison, you can substitute beef or lamb.
Be sure to trim the venison of any fat or sinew before cooking.
Season the venison liberally with salt and pepper before browning.
Cook the venison over medium heat until it is browned on all sides.
Add the mushrooms and cook until they are softened.
Stir in the flour and cook for 1 minute.
Gradually whisk in the beef broth and milk.
Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
Serve over egg noodles or mashed potatoes.

Conclusion:

This wild mushroom and venison stroganoff is a delicious and easy-to-make dish that is perfect for a special occasion. The venison is tender and flavorful, and the mushrooms add a rich, earthy flavor. The sauce is creamy and decadent, and it pairs perfectly with the egg noodles or mashed potatoes. If you are looking for a unique and memorable meal, this wild mushroom and venison stroganoff is sure to please.