cooco logo
Search icon
Notification icon
Quick venison stroganoff

Quick venison stroganoff

By Connor Han
10’ Prep time
10’ Cook time
20’ Total time
228 Calories
4 Serving

Summary

This sumptuous eastern european-inspired recipe is a real winner. serve with rice or crusty bread to mop up all the delicious sauce. the parsley adds a fresh and crisp dimension of flavour to the dish.
Connor Han 0 Followers

Step by Step

Check circle icon

Step 1

Heat half the olive oil and butter in a non-stick frying pan. Add the shallots and cook gently for 3 minutes until softened. Add the mushrooms and cook over a high heat for a minute until starting to brown. Add the wine and simmer until reduced by half. Tip this mixture into a bowl and keep warm.
Check circle icon

Step 2

Heat the remaining oil and butter in the pan until almost smoking hot and add the venison. Cook quickly to brown on all sides – the middle should remain pink. Add the brandy and flame with a match. Return the mushroom mixture to the pan and stir in the soured cream. Heat gently but don’t allow to boil. Check seasoning, scatter with parsley and serve with steamed rice and green beans.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Butter
    Butter
    15 grams
  • Shallots
    Shallots
    2
  • Soured cream
    Soured cream
    100 grams
  • White wine
    White wine
    100 mls
  • Brandy
    Brandy
    3 tbsp
  • Waitrose venison steak
    Waitrose venison steak
    400 grams
  • Button mushrooms
    Button mushrooms
    200 grams
  • Cooks' ingredients flat leaf parsley
    Cooks' ingredients flat leaf parsley
    1 handful

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant