Tasty venison is extremely low in saturated fat, with a slightly gamey flavour, and combined with mushrooms, a small amount of meat goes a long way. Cooked in a creamy sauce made with half-fat crème fraîche, then tossed with tagliatelle, this makes a luxurious dish.
Rather than venison, use lean fillet or rump steak, pork fillet or skinless boneless chicken or turkey breasts. * For a vegetarian stroganoff, use 250g smoked or plain firm tofu, cut into cubes, instead of the venison.
When preparing the venison (or any red meat for stir-frying), slice the meat across the grain, as this breaks the muscle fibres and helps to tenderize the meat. Pat the strips of meat dry on kitchen paper, so they sizzle and brown when added to the pan, rather than steaming.
Great, turned out better and more tender than beef. Added Maderia as out of sherry. Done it twice now. Waiting for son-in-law to get some more in Autumn. - 25 Jun 2015
I made this for my 13 year old son. He's never had a stroganoff before and REALLY enjoyed this, in fact he's asked me to make it again for him tonight. I didn't have any sherry, but it didn't seem to matter. Thanks for the recipe Maggie. A big hit! - 07 May 2012