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.