Venison Stroganoff

This recipe uses our stir fry which is cut from the rump steak

How the recipe was developed

This recipe was developed by some very local customers Ray and Sharon Currie

Difficulty Level

Easy-as always

Type of dish

Main

Ingredients

- 1 onion
- Olive Oil
- 500g venison stir fry
- 250g button mushrooms
- 50ml gin
- 3 juniper berries (optional)
- 1 tsp Dijon style mustard
- 2 tbsp Creme fraiche
- sprig fresh rosemary

Preparation Method


1. Chop the onion as fine as possible - it's important that it's fine as we want it to cook quickly. Heat a shallow frying pan on a low heat. Add a little oil to the pan and add the chopped onion. Season with a little salt, this will help draw out the water from the onion and they will cook more quickly.
2. While they are cooking slice the venison into strips and the mushrooms into quarters. Add to the pan and brown off for a minute.
3. Add the gin, the juniper berries and the mustard. Finally add the creme fraiche, salt, pepper and a little chopped rosemary. This goes perfectly with some sauté potatoes and a few greens. Or buttered noodles!)

Hints and Tips

This recipe is tried and tested by Ray and Sharon. Thank you