Tangy Venison Stroganoff Food

BEST VENISON STROGANOFF EVER

Steps:

• Cut meat into 3/4 inch cubes, brown in butter, and add tomato sauce and mushrooms.
• Cover and simmer 30 minutes.
• Add other ingredients, stir together, and simmer one hour. Extra liquid may be added to thin the consistency, if desired. Serve over rice.

TED NUGENT'S VENISON STROGANOFF

Steps:

• Add butter to a largeskillet and brown the venison and mushrooms quickly.
• Stir in sherry and water.
• Add the onion soup mix, garlic salt, curry powder and bouillon cube.
• Mix well, cover, and simmer for 30 minutes every 15 minutes add liquid if necessary.
• Just before serving add sour cream, heat through and serve.
• Serve it over rice or egg noodles.

WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE

Steps:

• Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice.
• Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.
• Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.
• You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.
• Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!
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