Classic venison stroganoff
Venison is ideal for stroganoff – a simple but rich recipe that’s a hearty meal and a firm family favourite. Our kids learned to make this dish, and it was always a highlight of camping and hunting trips.
To really bring out the maximum richness and flavour, stroganoff is best made the day before.
Serves: 4 people
Duration: 35 minutes
Ingredients
- 500g venison fillet, cut into thin strips or thin medallions
- 100g butter (not oil)
- 1 medium onion, finely chopped
- 400g small mushrooms, cut into chunky pieces (not slices)
- 2 beef stock cubes, crumbled and whisked in the water
- 2/3 cup water
- 2 tablespoons tomato paste
- 1 teaspoon cornflour
- 250g sour cream
- Salt and pepper to taste
- Fresh parsley for garnish.
Method
- Heat 50g butter in a hot skillet. Toss the venison pieces quickly to brown. Don’t overload the pan – cook in two or three lots so the skillet stays hot. Remove the browned meat from skillet.
- Reduce skillet to medium heat and add the remaining 50g butter. Gently sauté the chopped onion until lightly browned. Add the mushroom pieces and sauté until mushroom is lightly cooked.
- Return the meat to the skillet and mix with mushrooms and onion. Add the stock and tomato paste. Add salt and pepper. Mix well. Bring to a gentle boil, then cover the pan and reduce heat to a simmer for 5 minutes.
- Combine sour cream and cornflour, mixing thoroughly. Slowly, add the cream and cornflour into the pan, stirring constantly. Once the pan comes back to the boil, reduce the heat and simmer uncovered for 3-5 minutes.
- Serve with buttered noodles or pasta of your choice and garnish with parsley.
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