Venison stroganoff recipe

Peter: “A little comfort food – what better dish than a nice rich stroganoff? We have lots of venison round here, it’s a great meat with fantastic flavour and it is perfect for this kind of dish.”

Ingredients

1 onion
Olive oil
Salt
500g tender loin of venison
250g button mushrooms
50ml gin
3 juniper berries
1 tsp Dijon style mustard
2 tbsp creme fraiche
Sprig fresh rosemary

METHOD

How to make venison stroganoff

1. Chop the onion as finely as possible – it’s important that it’s fine as we want it to cook quickly. Heat a shallow frying pan on a low heat. Add a little oil to the pan and put in the chopped onion. Season with a little salt, this will help draw out the water from the onions and they will cook more quickly.

2. While they are cooking slice the venison into strips and the mushrooms into quarters. Add to the pan and brown off for a minute.

3. Add the gin, I’ve got a great local gin – the flavour works really well with the venison and it also makes a great G n T. Add the juniper berries and the mustard. Finally add the crème fraiche, salt, pepper and a little chopped rosemary. This goes perfectly with some sauté potatoes and a few greens.

Live in Oxford, UK? You can buy local mushrooms from morelly mushrooms