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wild mushroom and venison stroganoff for two lucky people
This venison stroganoff is absolutely fantastic – of course, you can use more traditional beef fillet...
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This venison stroganoff is absolutely fantastic – of course, you can use more traditional beef fillet...
Read more
Great recipe after reading comments and reducing the amount of water added. I would have thought common sense would prevail as you only need enough water to just cover the meat and veg which is my standard for any stew, then add water later if to thick. Recipe should be adjusted to reflect the actual amount of water to be used. Unfortunately no juniper berries as very few people sell them in NZ.
Loved it! Saw you cook venison tenderloin on tv. I lost the recipe so found this one that included the juniper berries. Turned out exactly as it should have, a thick stew. Great flavor.<br />
I agree with above comment from David. I also am not a newbie cook and found recipe quite bland. I had to thicken it half way thru cooking. After eating it, played with more spices but still not very good, so out it goes.
very good buenazooo..<br /> !
Not sure what the problem is with this recipe. It was amazing. We substituted the venison for bison, due to lack of access. It was thick and very flavourful. Definitely another triumph.
Not sure if you're going to moderate this comment - but if you do please just include the last paragraph.
This recipe sucks. I am really disappointed that it appears on this website. As a fan of Jamie's cooking - it is obvious that he has has either never prepared this dish or not read the instructions that the author has written down. Someone needs to check this stuff if Jamie wants to maintain his brand image!
It is not possible to caramalize onions in this fashion. The flour from the meat create quite a thick sauce after the steaming process, and especially with the recommended addtion of water. Much better results would be obtained by removing the meat after browning it, and then adding the veg to a dash more oil. This is casserole technique 101. Worse, by pouring " in enough water to cover the mixture by a couple of inches" jamie is making a thin soup, not a casserole. The instructions ".... add splashes of water if you think it looks too dry" are completely in consistent with the realty once so much liquid has been added.There is no way this much liquid is gonna dry out - and the final dish is a thin soup and the rich casserole that is suggested.
Disappointed non-newbie cook.