About this recipe:This is a twist from the traditional beef stroganoff. Venison is sauteed with mushrooms and passata, then baked with soured cream. It's the perfect winter warmer. Serve with mashed potatoes, rice or pasta.
900g lean venison, diced
3 tablespoons plain flour
3 tablespoons rapeseed oil
225g mushrooms, sliced
1 onion, diced
1/2 teaspoon garlic granules
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
225ml soured cream
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Toss venison cubes with flour to coat. Heat 2 tablespoons of rapeseed oil to smoking in a large frying pan. Add venison and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of rapeseed oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
Stir in the venison, then add passata, garlic granules, salt, pepper and Worcestershire sauce. Pour into a casserole dish, cover and bake in preheated oven for 1 1/2 hours, stirring occasionally.
Stir in soured cream and continue cooking until venison is tender, about 30 minutes longer.