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Wild mushroom & venison stroganoff
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Total Time:
25 minutes
Tender venison and earthy mushrooms simmered in creamy paprika-gin sauce - a favorite dish!
Ingredients:
  • 150 g basmati rice
  • 1 onion
  • 1 clove of garlic
  • 250 g mixed wild mushrooms
  • 1 teaspoon sweet paprika
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 1 handful of cornichons
  • 300 g venison saddle
  • gin
  • 1 knob of butter
  • 150ml soured cream or crème fraîche
Instructions:
  • Prepare the rice according to the package directions until just undercooked, then drain. Keep warm covered. Peel and slice the onion and garlic finely. Heat 1 tablespoon of olive oil in a large frying pan over medium heat and cook the onion and garlic until softened, about 5 minutes. Tear the mushrooms into uniform sizes. Stir in paprika, add mushrooms, and cook until starting to brown, about 5 minutes. Finely chop parsley stalks and slice the cornichons. Cut venison into 2cm strips, season with salt and pepper. Add meat to the pan and fry until golden, about 1 minute. Pour in gin, carefully ignite, then stir in butter, lemon zest, lemon juice, and most of the soured cream. Simmer until slightly thickened, about 1 minute. Swirl in the remaining soured cream, garnish with cornichons, parsley, and a pinch of paprika. Serve immediately with fluffy rice.

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