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Paint Ball

Wild Mushroom and Venison Stroganoff


7 ounces white rice

Extra-virgin olive oil

1 medium red onion, peeled and finely chopped

1 clove garlic, peeled and finely sliced

11 ounces venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces

sea salt and freshly ground black pepper

1 tablespoon paprika

9 ounces mixed exciting, robust mushrooms, wiped clean, torn into bite-sized pieces

small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped

knob of butter

good splash of brandy

1 lemon, zested

2/3 cup sour cream

few little gherkins, sliced


Cook the rice according to the package instructions until it's just undercooked and drain in colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice.

Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil.  Add the onions  and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. set aside.

Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil.  Add the mushrooms and fry for a few minutes until they start to brown.  Then add the meat and fry for a minute or 2 before adding the parsley stalks and the cooked onion and garlic. Toss and add the butter and brandy.

You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this.  once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the sour cream and season to taste.  Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.

Serve over your fluffy rice, spoon the remaining sour cream over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. EAT AT ONCE!

Serves 2

This article was published on Wednesday 17 October, 2012.
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