Meat mains
Venison, kale and mushroom stroganoff
A seasonal recipe for venison, kale & mushroom stroganoff served with delicious basmati rice for a hearty supper.
Ingredients
- 125g brown basmati rice
- 200g venison steaks, sliced into strips
- oil for frying
- 2 shallots, peeled and finely sliced
- ½ head black kale (approx. 100-150g), leaves stripped from their stalks and shredded
- 2 portobello mushrooms, thinly sliced
- 1 tsp paprika
- ½ tsp smoked paprika
- 100ml white wine
- 150ml crème fraîche
- 1 lemon
- 1 tbsp chopped dill leaves
- salt and pepper
Method
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Step 1
Boil a kettle of water. Rinse the rice in a sieve. Transfer to a saucepan with a good pinch of salt. Add plenty of boiled water. Bring to the boil and cook until the rice is just tender, approx. 20-25 mins. Drain once cooked (N.B. you'll need to start frying off the venison for the stroganoff after 15 mins).
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Step 2
Season the venison. Once the rice has been cooking for 15 mins, heat 1 tbsp oil in a frying pan. When the pan is very hot, stir-fry the venison for approx. 1 min or so, to seal and brown them. Transfer to a plate.
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Step 3
Lower the pan heat slightly. Add a splash more oil, the shallots, kale and mushrooms. Stir-fry on a medium heat for approx. 3-4 mins, until the mushrooms have softened.
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Step 4
Add the venison back to the pan. Stir-fry for 1 more min. Add both the paprikas, then the wine. Let the mixture bubble until the wine is almost all absorbed.
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Step 5
Add the crème fraîche. Let it gently bubble for a couple of mins to thicken the sauce. Add a squeeze of lemon juice and season to taste. Stir in the dill. Serve with the cooked and drained rice.