Pitscandly Venison Stroganoff

This is so delicious and simple. Try it with our Venison Minute Steaks , Venison Fillet or Fillet Mignon!

You will need: (serves 2)

1 packet of Pitscandly Farm Venison Minute Steaks cut into strips OR a small fillet OR a fillet mignon

1 red onion, halved and finely sliced

4 large mushrooms finely sliced

2 tbsp of crème fraiche or double cream

2 tbsp of brandy

300ml venison or beef stock or chicken stock

Olive oil and seasoning

1.     Put a good slug of olive oil in a heavy based frying pan on a high heat and add the onions.  Allow them to soften slowly then add the mushrooms and cook for a minute stirring if necessary.

2.     Add the stock and boil rapidly to allow it to reduce by around 2 thirds.  Stir then transfer to a bowl and keep warm.

3.     Add a slug of olive oil to the empty frying pan and when it is hot add the strips of venison minute steaks and cook quickly until they are a rich brown.  If you are cooking with fillet or fillet mignon then seal it on each side for around 2 mins then leave to rest. Remove the meat from the pan.

4.     Add the brandy and ignite.  When the flames have burnt out, add the onion and mushroom mix back to the pan and stir.  Add in the crème fraiche or creamand stir well.  Season with salt and pepper to taste and top with chopped parsley. Cut the venison into strips if you are using fillet or fillet mignon now it has time to rest.

5.     Serve immediately with wild rice. We enjoy it with salad.