Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, venison stroganoff. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Venison stroganoff is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Venison stroganoff is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have venison stroganoff using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Venison stroganoff:
- Take 7 oz White rice
- Make ready 1 Olive oil
- Prepare 1 medium red onion finely chopped
- Make ready 1 clove garlic chopped
- Take 1 lb Venison loin
- Make ready 1 Salt and pepper
- Prepare 1 tbsp Paprika
- Prepare 10 oz Mushroom
- Get 1 Parsley
- Prepare 1 Butter
- Prepare 1 Brandy
- Make ready 1 Lemon zest
- Make ready 1 cup Sour cream
- Get 1⁄2 Cucumber
Add the mushrooms and cook over a high heat for a minute until starting to brown. I do this while I make the spaetzle. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare.
Instructions to make Venison stroganoff:
- Cook rice, cover with foil allow to steam
- Cook onion, garlic in olive oil. Set aside.
- Season meat with salt, pepper, paprika. On high heat cook mushrooms a few minutes, add meat. Cook for a few more minutes. Add parsley stalks, cooked onion and garlic. Toss and add butter and brandy.
- Light brandy, look like a bad-ass. Stir in lemon zest and sour cream. Season to taste.
- Top with parsley and chopped cucumber plus parsley leaves.
Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. Venison Stroganoff This traditional venison stroganoff features cubes of tender venison paired with mushrooms and onions in a creamy sauce spiked with red wine. Served over egg noodles it's the perfect wild game comfort dish.
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