A low fat alternative to a regular beef stroganoff, this version does not skimp on flavour. Venison, onions and mushrooms are cooked in a creme fraiche and paprika sauce until tender. Serve with whatever you like - rice and tagliatelle are good choices.
- 400g venison fillet, cut into strips
- 1 onion
- 2 garlic cloves
- 300g mushrooms, chestnut
- 2 tbsp. sherry
- 75ml beef stock
- 150ml low or half fat creme fraiche
- 1 tsp. corn-flour dissolved in 1 tbsp. water
- 1 tsp. each dried thyme leaves and paprika
- 1 pinch nutmeg
- Salt and pepper
- 2 tbsp. oil
Heat oil in a frying pan. Brown the venison strips, then remove from the pan with a slotted spoon and set to one side. Thinly slice the onion and mushrooms and mince the garlic cloves.
Add the onion to the pan. Fry for 5 minutes, then add the mushrooms and garlic and cook for 3-4 minutes or until tender and soft.
Add the sherry and cook for 20-30 seconds. Stir together the beef stock, creme fraiche, corn-flour mix, dried thyme, paprika, nutmeg, salt and pepper. Add to the pan, stir well and cook until the mix starts to bubble. Add the venison and cook until heated through. Season with salt and pepper.