Wild mushroom & venison stroganoff

Name: Wild mushroom & venison stroganoff
Total time: 25 min
Yield: 2
Ingredients: 150 g basmati rice; 1 onion; 1 clove of garlic; extra virgin olive oil; 250 g mixed wild mushrooms; 1 teaspoon sweet paprika; ½ a bunch of fresh flat-leaf parsley (15g); 1 handful of cornichons; 300 g venison saddle; gin; 1 knob of butter; 1 lemon; 150ml soured cream or crème fraîche

Gin, cornichons & fluffy rice

Gluten-freegf

“This is one of my very favourite dishes. Deliciously tender venison and nutty mushrooms are cooked in a creamy paprika and gin sauce. ”

Serves 2

Cooks In25 minutes

DifficultyNot too tricky

Venison Mushroom

Nutrition per serving

Calories 753 38%
Fat 32.9g 47%
Saturates 16.2g 81%
Sugars 9.3g 10%
Salt 1.2g 20%
Protein 44.8g 90%
Carbs 67.6g 26%
Fibre 5g -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Ingredients

150 g basmati rice
1 onion
1 clove of garlic
extra virgin olive oil
250 g mixed wild mushrooms
1 teaspoon sweet paprika
½ a bunch of fresh flat-leaf parsley , (15g)
1 handful of cornichons
300 g venison saddle
gin
1 knob of butter
1 lemon
150ml soured cream , or crème fraîche

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Watch the show

Tap For Ingredients

Method

Cook the rice according to the packet instructions, until just undercooked, then drain. Return to the pan, cover with a lid and leave to steam until ready to serve.
Peel and finely slice the onion and garlic. Pour 1 tablespoon of olive oil into a large frying pan over a medium heat, then add the onion and garlic, and cook for around 5 minutes, or until softened.
Tear the mushrooms until they are all roughly the same size. Stir the paprika into the pan, then add the mushrooms and cook for 5 minutes, or until starting to brown. Finely chop the parsley stalks and slice up the cornichons.
Cut the venison into roughly 2cm strips and season to perfection with sea salt and black pepper. Add the meat to the pan and fry for 1 minute until just golden.
Add a good splash of gin and very carefully flame (stand well back and watch your eyebrows!). Stir in the butter, a few gratings of lemon zest and a squeeze of lemon juice.
Stir in most of the soured cream, reserving a tablespoon, and season to perfection. Simmer for 1 minute until just thickened.
Swirl through the remaining soured cream, scatter over the sliced cornichons and parsley, and sprinkle with a pinch of paprika. Serve immediately with the fluffy rice.