Venison and Portabello Stroganoff

CAM00670
Just what the doctor ordered for a grey ol’ day, something full of flavour and quick to make.

Slice up
1 big red onion
Approx 400g venison steak – remove any sinew
5 big portabello mushrooms
Rub the venison with some cracked pepper, a good sprinkle of salt and a TBSP of smoked paprika.
Heat a pan with a splash of olive oil and saute the onions until soft, move to a bowl to wait.
Heat a little more oil and add the mushrooms, after a few minutes add the venison and cook everything together until the steak is browned. Add the onions back to the pan, with a knob of butter and the juice of half a lemon. Cook for another minute, no longer or you will have tough venison. Remove from heat and stir in about 4 big TBSP of sour cream or creme fraiche.

Serve it straight away with a few sliced gherkins and your choice of rice, pasta or mash.

Mashed potato with a big bunch of shredded fresh spinach ( you don’t need to cook it as the heat from the potato is enough and you will save all the delicate vitamins if you leave it fresh) and a tsp of whole grain mustard is a really good combo đŸ˜‰

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