This article was written for Annabel & Grace, which is now part of Rest Less.
Looking for something quick, easy, delish to cook? How about Venison fillets with stroganoff sauce & shoestring fries? This was my choice last weekend – Son and his GF had returned from a short ski holiday and it was the perfect supper. Easy to make, amazingly tasty (I bought the venison from a local game dealer and it was so tender) and it felt like a real treat to eat. As usual, I cheated and used ready made oven chips, but you can of course make your own if you prefer. I based this version on a recipe I saw in Good Food magazine in Oct 2012.
Venison fillets with stroganoff sauce & shoestring fries
For the sauce
4 tbsp butter
4 shallots, finely chopped
2 garlic cloves, chopped
250g chestnut mushroom, sliced
2 tsp smoked paprika
1 tsp tomato purée
200ml beef or vegetable stock
4 tbsp soured cream
Small handful parsley, chopped
How to prepare
To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and cook until the onions have softened.
Put your chips in the oven.
Add the paprika and tomato purée to the mushrooms, cook for 1 min. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison. (I made the sauce in the afternoon and warmed it through when I wanted to serve it).
Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for about 2 mins on each side until caramelised on the outside and pink on the inside. Remove from the pan and leave to rest, loosely covered with foil for a couple of minutes. Serve the Stroganoff sauce on top of the venison. If, like me, You can’t bear to serve a plate without any green veggies on, then peas work well.
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