This great recipe is from Taste of Game Chef Jose Souto. This is really tasty and quick to make.

Venison and Mushroom Stroganoff

By Annette Cole Published: May 5, 2017

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

This great recipe is from Taste of Game Chef Jose Souto. This is really tasty and quick to make.

Ingredients

Instructions

  1. Pour the stock into a saucepan and allow to reduce by three quarters. Add a little oil to a frying pan and heat until smoking hot. Fry off half of the seasoned venison quickly so that it seals well but does not cook. Put the cooked meat on the side, add more oil to the pan and reheat. Seal the rest of the venison in the same way.
  2. Once the meat is sealed, use the same pan to melt butter and sweat off the chopped shallots and garlic until soft. Add smoked paprika, cook another 2 minutes, add the wine and reduce by two thirds. Next add the reduced stock and bring to the boil reducing by a third. Add cream and reduce to a consistency that will coat the back of a spoon.
  3. Once the sauce is at the right consistency, add the meat and stir well. Cook for a further 5 minutes then add the gherkins, stir, correct seasoning and serve with rice or pasta, garnishing with a little chopped parsley
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