- Cook the tagliatelle in a large pan of boiling water for 10–12 minutes or according to the pack instructions until al dente.
- Meanwhile, heat 1 tbsp of the oil in a large frying pan or wok over a high heat. Add the venison and stir-fry for about 1 minute until browned all over. Remove from the pan and set aside.
- Add the remaining 1 tbsp oil to the pan, then reduce the heat to medium. Add the onion and fry for about 4 minutes, stirring frequently until beginning to soften, then stir in the garlic and mushrooms and continue cooking for a further 3–4 minutes until tender. Stir in the sherry and cook for a few seconds, then add the stock.
- Blend the cornflour with 2 tsp cold water in a small bowl or jug. Stir in the crème fraîche, thyme, nutmeg, paprika and cayenne pepper, then stir this mixture into the pan and cook until it starts to bubble. Return the venison to the pan and cook for a few more seconds to heat through. Season to taste.
- Tip the tagliatelle into a colander over the sink and drain thoroughly. Add to the stroganoff mixture and gently toss together, then serve straight away.
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.