Venison Stroganoff
This is a great update to a traditional Dish, Venison and red wine take this dish to a new level, This classic is a great dish for venison novices
- Serves 4
- Prep Time 10 Min
- Cooking Time 30 Min
- Alternative meat - Beef
Ingredients
- 500g Venison Rump
- 2 cups chopped mushrooms
- 1 Large brown onion
- 1 cup Red wine
- ½ cup Plain Flour
- 2 Tbsp Tomato Paste
- 1 Tbsp Worcestershire Sauce
- 500ml Game Stock
- 3 Cloves of garlic
- Salt and Pepper
- 50ml Olive oil
- 2 Tbsp Butter
- 1 Tbsp Flour
- 200ml Sour Cream
- Rice or pasta to serve
Instructions
Slice venison into strips
Fry Mushrooms, Onion and garlic in olive oil and cook until onion is tender, remove from pan and heat pan to hot,
Fry venison until browned then add the onion garlic and mushrooms back in.
Deglaze pan with red wine and simmer for 5 minutes.
Add tomato paste (optional) , Worcestershire and stock
simmer over low heat for at least 25 minutes.
Mix Flour and butter to make a paste
bring back to the boil and stir in flour and butter mix to thicken
Turn off heat and add sour cream
Serve with fresh pasta, rice or mashed potatoes
