WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE
This venison stroganoff is absolutely fantastic - of course, you can use the more traditional beef fillet instead of venison, and any mushrooms you like, but there's something about venison and wild mushrooms that works so well together. Have a go at this and you'll know what I mean! The whole point of this dish is that by the time you start cooking the meat, it will all come together quickly. The meat will be quite pink - cook it for longer if you want but it will go slightly tougher.
Provided by Jamie Oliver
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Cook the rice according to the package instructions until it's just undercooked and drain in a 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 (you can do this in 2 pans or in batches if your pan is not big enough) 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 creme fraiche 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 your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
VENISON STROGANOFF
This is an easy and very good recipe that my family loves, cooked with venison.
Provided by Cathy
Categories Meat and Poultry Recipes Game Meats Venison
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 g
MEATBALL STROGANOFF
Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
- Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.
Nutrition Facts : Calories 425 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
VENISON (OR BEEF ) MUSHROOM STROGANOFF
Make and share this Venison (Or Beef ) Mushroom Stroganoff recipe from Food.com.
Provided by Sharon123
Categories Deer
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix flour, salt, lemon pepper, and celery seed in bowl.
- Add cubed meat and knead meat into flour mixture.
- Heat corn oil and one tbsp butter in a skillet over medium heat.
- Shake excess flour from meat and set pieces into heated oil; brown meat on each side.
- When meat is almost brown on remaining side, pour chopped onions over meat.
- Cover five minutes, then mix with a wooden spoon.
- Add one cup beef (or chicken) bouillon and soy sauce to meat.
- Simmer 15 minutes on low heat, stirring occasionally.
- Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.
- Allow the meat to simmer on low heat foran additional 30 to 35 minutes.
- Stir occasionally.
- Don't be in a hurry, as cooking time affects the tenderness of the meat.
- When done, the meat should be covered with a thick, brown gravy.
- Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.
- Heat to simmer.
- Add fresh, sliced mushrooms and simmer five minutes.
- Meanwhile, prepare egg noodles in a separate pan, following instructions on label.
- Add mushroom soup to steamed mushrooms.
- Simmer 5 minutes, then add sour cream; simmer another 5 minutes.
- Finally, fold the meat mixture into the mushroom mixture.
- Simmer an additional 5 minutes, stirring occasionally.
- Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.
- Enjoy!
- (Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).
Nutrition Facts : Calories 4369, Fat 328.6, SaturatedFat 131.9, Cholesterol 857.6, Sodium 2295.3, Carbohydrate 179, Fiber 8.8, Sugar 14.8, Protein 143.6
WILD MUSHROOM STROGANOFF
Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.
Provided by I Cook Therefore I
Categories Vegetable
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the first amount of butter over medium heat and add the shallot, cook until tender.
- Add the mushrooms to the pot and cook until tender.
- Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
- While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
- Stir the flour into the butter until absorbed to make a roux.
- Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
- Stir in the heavy cream and parmesan cheese, and parsley.
- This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
- Enjoy!
Nutrition Facts : Calories 232.8, Fat 19.1, SaturatedFat 11.9, Cholesterol 56.4, Sodium 212, Carbohydrate 9.2, Fiber 1.1, Sugar 1.9, Protein 5
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