In the depths of winter, when the chill wind rattles at our windows and the frost coats the ground outside, there are few things more comforting than a rich and hearty stroganoff. And when it comes to stroganoff, there are few ingredients that can match the earthy depth and satisfying meatiness of venison and mushrooms. In this recipe, we'll combine these two winter stalwarts to create a dish that's both robust and refined, with a deep, savoury flavour and a silky, creamy texture that's sure to warm you from the inside out.
Winter Mushroom & Venison Stroganoff
Ingredients
Method
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Slice the venison steaks into strips and lightly season.
Heat a wide, cast iron pan on the stove. Add a drizzle of oil and fry the slices of venison at a high temperature to get some colour on the outside of the meat, this should take about a minute. Set aside on a plate.
To the same pan, add a knob of butter and a drizzle of oil and fry the mushrooms over a high heat for 1-2 minutes. Remove them from the pan and set them to one side.
Add the onions and garlic to the now empty pan along with a little butter and cook gently for around 10 minutes until the onions are soft. Turn the heat up and add the white wine, and allow it to reduce until the wine has almost all gone.
Add the beef stock and allow it to bubble up and reduce by a third.
Turn the heat down and then add the meat and the mushrooms back into the pan. Add the smoked paprika, dijon mustard and creme fraiche and reduce allow the sauce to thicken and the meat and mushrooms to become generously coated, this should take about 2-3 minutes.
Check the seasoning, then finish with chopped parsley and a generous amount of freshly ground black pepper.
Serve straight away with buttery mashed potatoes and winter greens.
