Travis is an avid hunter and we always have plenty of venison in our freezer. I am always looking for new ways to incorporate it into our meals and this is by far one of my favorite recipes. If you don't want to use venison you can use cubed beef instead. I served this dish over brown rice.
Ingredients
Serves 2 to 3
Extra-virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
11 ounces venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces
Sea salt and freshly ground black pepper
1 tablespoon paprika
9 ounces mixed exciting, robust mushrooms, wiped clean, torn into bite-sized pieces
Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
Knob of butter
Good splash red wine
1 lemon, zested
2/3 cup sour cream
Directions
Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden.
Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and red wine.
After a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the sour cream and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up.
Serve over rice and top with sour cream.
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