Barney Desmazery
SERVES 2
INGREDIENTS
• Sunflower oil , for frying
• 2 large potatoes , cut into skinny chips
• 2 venison steaks ( about 175g / 6oz each )
FOR THE SAUCE :
• 2 tbsp butter
• 1 small onion , chopped
• 1 garlic clove , chopped
• 250g chestnut mushrooms , sliced
• 1 tsp smoked paprika
• 1 tsp tomato purée
• 1 tsp plain flour
• 2 tbsp brandy ( optional )
• 200ml beef stock
• 4 tbsp soured cream
• Small handful of parsley , chopped
AS SEEN ON Good Food Kitchen
Venison Steaks with Stroganoff Sauce & Shoestring Fries
RECIPE
Steak and chips become even more special with rare seared game and homemade fries served alongside a creamy mushroom sauce .
1 To make the sauce , heat 1 tbsp of the butter in a large frying pan , add the onion , and cook over a low heat for about 10 minutes until soft . Add the garlic and mushrooms , increase the heat , and fry until all the liquid has evaporated . 2 Meanwhile , heat enough oil in a large saucepan to come 4 – 5 cm up the sides . When hot , add the chips in batches and cook for 3 – 5 minutes until golden . Remove and drain on kitchen paper , keeping the oil hot . 3 Add the paprika , tomato purée , and flour to the mushrooms . Cook for 1 minute , then add the brandy , if using , and let it bubble for a further 1 – 2 minutes . ( Be careful , as the brandy may ignite .) Pour in the beef stock and set over high heat to reduce by half . Stir in the soured cream and parsley , then season . Keep the sauce warm while you cook the venison . 4 Heat the remaining butter in a frying pan over medium-high heat . Season the venison and cook for 3 minutes on each side for medium-rare , adjusting for the thickness of the meat . Remove from the pan and rest , loosely covered with foil . 5 Return the fries to the hot oil and cook for a further 2 – 3 minutes to crisp up . Drain and season with salt . Serve the steaks with the sauce poured over and a pile of fries on the side .
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