Venison Stroganoff
For a special main dish that takes only minutes to make, why not try this combination of tender strips of lean venison sautéed with fresh vegetables and finished with a soured cream sauce. With tagliatelle served alongside, plus a seasonal green vegetable such as broccoli florets, it makes a well-balanced meal.
Ingredients
Serves: 4
- 2 tbsp sunflower oil
- 1 large onion, thinly sliced
- 1 yellow pepper, seeded and diced
- 300 g (10 ½ oz) tagliatelle into thin strips
- 225 g (8 oz) button mushrooms, quartered
- 4 tbsp red wine
- 2 tbsp brandy
- 150 ml (5 fl oz) soured cream
- 5 tbsp chopped fresh flat-leaf parsley
- 2 tsp paprika
- salt and pepper
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Heat the oil in a large frying pan, add the onion and yellow pepper, and cook gently for 6–8 minutes or until softened.
- Meanwhile, cook the tagliatelle in a large pan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Using a draining spoon, remove the onion and pepper from the frying pan and set aside. Add the venison strips and mushrooms to the pan, and sauté over a high heat for 3–4 minutes, stirring frequently, until the venison is just cooked.
- Return the onion and pepper to the pan, and stir in the wine and brandy. Bring to the boil, then bubble for 3–4 minutes to reduce the liquid slightly, stirring frequently. Stir in the soured cream, 3 tbsp of the parsley, the paprika, and salt and pepper to taste. Heat through gently.
- Drain the pasta well and divide among 4 warmed plates. Spoon the venison Stroganoff onto the plates and garnish with the remaining 2 tbsp parsley. Serve hot.
Some more ideas
Instead of venison, you can use lean rump or fillet steak, pork fillet (tenderloin) or skinless boneless chicken breasts (fillets). * For a flageolet and vegetable Stroganoff, sauté 2 sliced leeks, 1 seeded and sliced red or green pepper, 2 sliced courgettes (or 1 diced small aubergine) and 115 g (4 oz) sliced mushrooms in 2 tbsp sunflower oil for about 15 minutes or until tender. Add 1 can flageolet beans, about 410 g, drained and rinsed, 2 tbsp chopped fresh mixed herbs (or 2 tsp dried herbes de Provence) and 6 tbsp dry white wine or vegetable stock. Bring to the boil and simmer for 3–4 minutes or until the vegetable mixture is piping hot. Stir in 150 ml (5 fl oz) soured cream, and salt and pepper to taste. Serve with 250 g (8½ oz) mixed basmati and wild rice, steamed for 15 minutes, or cooked according to the packet instructions, until tender.
Plus points
Soured cream has a much lower fat content than most other creams, yet still adds a rich, creamy texture to a sauce. * Venison is an excellent source of protein. Because it is very lean, it is lower in fat than other red meats. * Parsley is an excellent source of vitamin C – just 1 tsp of chopped parsley can make a significant contribution to the recommended daily requirement.
Each serving provides
C, copper, zinc * A, E, niacin, iron, potassium, selenium * B1, B2, B6, folate, calcium
