The secret of the perfect Venison Stroganoff is the speed at which the Venison strips are cooked. It must be quickly cooked in a very hot pan to seal in the juices of the meat will stew in its own juices and become grey and tough. This is a very quick supper dish – add a spoonful of grey mustard if you like.
500g stir-fry Venison
1 medium onion, sliced finely
300g brown-cap mushrooms, quartered
150ml dry white wine
150ml good game or beef stock
1 tbsp olive oil
3 tbsp brandy
200 ml crème fraiche
boiled rice, to serve
salt and freshly ground black pepper
Melt half the butter in a frying pan, add the onion and gently cook until soft. Add the mushrooms and toss over a high heat for 30 seconds. Add the wine and the game or beef stock. Boil rapidly to reduce the liquid to about 4 tbsp. Stir well and tip into a bowl.
Now heat the oil and the remaining butter in the empty pan. Drop in the Venison strips and stir-fry over a high heat until browned on the outside, but still pink inside.
Turn the heat down and pour in the brandy and ignite. As soon as the flames have died down return the mushroom mixture to the pan. Stir in the cream and bring to the boil. Taste and season. (If the sauce is too thin remove the Venison and boil the sauce rapidly to reduce it.) Serve with boiled rice and a good sprinkling of parsley.