Venison and Mushroom Stroganoff

Serves: 4 people

Preparation Time: 20 minutes

Cooking Time: 1 hour

Ingredients

• 600g venison fillet or haunch steak cut into strips
• 2 shallots finely chopped
• 1 clove of garlic finely chopped
• 200g chestnut mushrooms sliced
• 150ml white wine
• 1 litre of venison stock or dark chicken stock
•  50g of cocktail gherkins cut into thin strips
• 1 tsp smoked paprika
• 25g butter
• 500ml of double cream
• Vegetable oil for frying
• Chopped parsley for garnish
• Salt and Pepper

Method

1. Pour the stock into a saucepan and allow to reduce by three quarters.
2. 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 the same way.
3. Once all meat is sealed use the same pan to melt the butter and sweat off the chopped shallots and garlic until soft. Add smoked paprika cook for another 2 minutes, add the wine and reduce by two thirds.
4. 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.
5. 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 and correct seasoning.
6. Serve with rice or pasta, garnishing with a little chopped parsley. 

Thank you to Taste of Game for supplying this recipe.