Jamie Oliver’s venison and mushroom stroganoff

I’m not giving you a picture of my version, the light wasn’t right, there wasn’t time for messing around taking photos before we ate and it just didn’t look quite as good. It tasted as good as the picture in the recipe book though; as Jamie Oliver says, this is a recipe for “lucky people”, who will have had their cockles warmed by the time they have eaten it.

The recipe in the book (which is what I have written out here) serves 2, so I just doubled everything to serve 4. Be warned though, there was loads; I’m greedy and I reckon it would have served 6 happily!

The ingredients:

White long grain rice – 200g
Red onion – 1, medium
Garlic – 1 clove
Diced venison* – 300g
Paprika – 1 tablespoon
Mushrooms** – 250g
Flat leaf parsley – a small bunch
Brandy – a large splash
Crème Fraîche – 150ml
Zest of half a lemon
A knob of butter
Olive oil
Salt and black pepper

Cornichons to garnish.

*Jamie Oliver says to use loin, and to cook it quickly. My diced venison didn’t specify which part of the animal it was from, but it definitely wasn’t the loin, hence I have cooked it far differently from how Jamie suggests.

**Jamie says to use ‘exciting’ mushrooms, I used what was available which were Portabello, Chestnut and White Button.

The recipe: 

  • Heat the oil and the butter, and fry the onion and garlic until soft and golden.
  • Meanwhile, season the meat with salt, pepper and paprika, and fry to seal the meat.
  • Add the finely chopped parsley stalks and the brandy (lighting it if you dare).
  • Add the lemon zest and all but a tablespoon of the crème fraîche, cover and simmer until the meat is tender.
  • Rinse and drain your rice, and cook it as per the instructions on the packet.
  • Serve the stroganoff with the fluffy white rice and the remaining crème fraîche, and scattered with the parsley and finely sliced cornichons.
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