Venison Stroganoff

Ingredients

• 300 g of wild mushrooms, sliced if large

• 400 g of diced venison, cut into strips

• 300 g of rice, cooked

• 120 ml of crème fraîche

• 1 onion, finely chopped

• 1 clove of garlic, crushed

• 2 tbsp of brandy

• 3 tbsp of olive oil

• 1 tsp of paprika, (not smoked)

• 1 tbsp of butter

• 1 handful of flat leaf parsley, chopped

2 servings

Calories~1,125 kcal

Protein~63 g

Carbs~58 g

Fat~63 g

Fiber~4 g

Sugar~6 g

Total recipe

Calories~2,250 kcal

Protein~125 g

Carbs~115 g

Fat~125 g

Fiber~8 g

Sugar~12 g

Method

• Step 1

  Heat 1tbsp olive oil in a large frying pan. Cook the onion and garlic for about 10 mins over a medium heat, until soft and lightly golden. Remove from the pan and set aside.

• Step 2

  Put another 1tbsp of oil into the pan, add the mushrooms, cover and cook for 5 mins turning halfway, until lightly browned.

• Step 3

  Season meat with the paprika, plus salt and pepper. Add the rest of the oil to the pan then stir-fry for 2 mins.

• Step 4

  Return the onions, add the butter and brandy, stir together and allow to bubble up and reduce for about 30 secs.

• Step 5

  Stir in the crème fraîche and parsley for another 30 secs until just heated through, check the seasoning and serve.