Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
25 mins
Not Too Tricky
serves 2
About the recipe
This is one of my very favourite dishes. Deliciously tender venison and nutty mushrooms are cooked in a creamy paprika and gin sauce.
Recipe From
Ingredients
150g basmati rice
1 onion
1 clove of garlic
extra virgin olive oil
250g mixed wild mushrooms
1 teaspoon sweet paprika
½ a bunch of fresh flat-leaf parsley (15g)
1 handful of cornichons
300g venison saddle
a good splash of gin
1 knob of butter
1 lemon
150ml soured cream or crème fraîche
Top Tip
Swap the gin for brandy, if you like. And if you can't get hold of venison, 300g of tail-end beef fillet works great.
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.
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