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Super Easy Venison Stroganoff
Found this in a magazine, seemed easy enough for even silly old me to do! Serves four (yeah right).
Ingredients:
500g venison (I used rump) chopped into strips
40mL oil
25g butter
1 onion
garlic (I used crushed garlic, a generious heaped tablespoon because I looove it)
5-6 large mushrooms
300g sour cream (two of the little pots)
1TBS lemon juice
If you got 'em, thinly sliced gherkins.
2 cups white rice
Method:
First, I chucked the rice and two cups of water in a large bowl and into the microwave for 12mins. I also rinse my rice hardout before cooking it and again afterwards with boiling water.
Chuck the venison in a bowl and season well with fresh ground sea salt and black pepper. Add the oil while it's in the bowl.
Heat pan (I used my fav wok) to super-billion-hot and sear the venison. Remove from heat and allow to rest on a clean, dry plate.
Add the butter to the same pan and allow to melt. Add the chopped onion, garlic and mushrooms. Cook until soft. This is the part that got the other half wandering into the kitchen to investgate what smelled so devine!!
Add sour cream and mix, then add venison cuts. Allow to boil then remove from heat. Add the lemon juice and taste test for more salt or pepper. Serve on the cooked rive. Garnish with more gherkins (I didn't have any but you can definately taste that they would go very well with this dish!)
Devour, enjoy.
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Note: as said before, me and the man are pretty big eaters especially when it comes to yummy meat! This only made enough for one meal each. Maybe double the recipe if you have kids, who I am sure would enjoy this creamy, yummy dish.
