Name: Venison steaks with stroganoff sauce & shoestring fries
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Cuisine: British
Ingredients: sunflower oil for frying; 2 large potatoes cut into skinny chips; 2 venison steaks (about 175g/6oz each); 2 tbsp butter; 1 small onion chopped; 1 garlic clove chopped; 250g chestnut mushroom 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 parsley chopped

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Venison steaks with stroganoff sauce & shoestring fries

Venison steaks with stroganoff sauce & shoestring fries

James Martin

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Serves 2

A challenge

Prep: 25 mins

Cook: 30 mins

A star rating of 4.8 out of 5.32 ratingsRate

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Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce

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Ingredients

Nutrition

Units:

MetricUS

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 mushroom

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 parsley

chopped

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Nutrition: per serving

kcal719
fat33g
saturates14g
carbs53g
sugars5g
fibre8g
protein52g
salt0.9g

low

Method

step 1

To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
step 2

Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
step 3

Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
step 4

Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
step 5

Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.

Recipe from Good Food magazine, October 2012

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A star rating of 4.8 out of 5.32 ratings

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