Venison is lower in fat than chicken, high in protein and always free range. Of all the game meats, it has the most delicate flavour and pairs wonderfully with this punchy stroganoff. Don’t be tempted to over cook haunch steaks, a flash fry is all they need.
(This recipe first featured in the Daily Mail’s You magazine). Photography by Howard Shooter.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
Last January: Lamb and pea pie on This Morning, Halloumi, courgette and carrot fritters, Crunchy piggy meatballs (also on This Morning) and Granola breakfast muffins.
Two years ago: Lemon & blueberry loaf, my Bake Off Cherry Bakewell inspired cupcakes, plus Sesame bread sticks
Three years ago: Love cupcakes, White chocolate, lemon and macadamia cake and a perfect wintery Roasted celeriac, carrot and parsnip soup.
Four years ago: Bake me not chocolate cake, Jelly and ice-cream meringue roulade, Good flapjack and Banana, butterscotch and fig traybake.
Five years ago: Treasure hunt ice-cream, Rhubarb and ginger chutney and Carrot cake.
Venison stroganoff
Serves 4
Ingredients:
- 1 tbsp vegetable oil
- 250g Iceland Venison Haunch Steaks, defrosted
- 30mls brandy (optional)
- 30g salted butter
- 75g Iceland Ready to Cook Diced Onions
- 400g mushrooms, sliced
- 2 garlic cloves
- 300mls hot beef stock (made using a stock cube but obviously use fresh if you have it)
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 tsp freshly ground black pepper
- 50g soured cream
- 2 tbsp lemon juice
- 10g fresh parsley, finely chopped
Heat the vegetable oil in a frying pan over a high heat until smoking. In the meantime prepare the venison by cutting into thin strips about ½ cm thick. Fry in the hot oil for about 2 minutes until brown. Add the brandy (if you wish) and carefully light it with a match. Once the flames have subsided, remove the venison from the frying pan into a bowl using a slotted spoon, and turn the heat down to medium.
Add the butter and onions to the pan, stir and fry for about 5 minutes until soft. Add the sliced mushrooms and garlic, stir and fry for a further 5 minutes. Add the beef stock, mustard, paprika and pepper, turn the heat to low and simmer to reduce the sauce for 15 minutes. Lastly add the cooked venison, soured cream and lemon juice. Stir well, heat for a further minute and serve over fluffy rice or pasta with a sprinkling of fresh parsley.
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