Venison Stroganoff With Rice Food

VENSION STROGANOFF WITH SPATZLE

Steps:

• I make the spaetzle first. These can be made up to a day ahead and stored in the fridge. Mix all the ingredients except the heavy cream together in a bowl. Now thin the sticky dough into a batter that is a bit like really thick pancake batter with the heavy cream. I use a Spaetzle Maker to make my spaetzle, but you can either use a colander with wide holes or just flick the dough/batter off a cutting board with a knife.
• Get a kettle of salty water going over high heat. Once it boils, make the spaetzle. Boil them hard until they float, then 1 minute more. Skim off with a slotted spoon or a spider skimmer. Move them to a baking sheet. When they are all made, toss them with a little oil so they don't stick together.
• To make the stroganoff, salt the venison well and let it sit on the cutting board for 20 minutes or so. I do this while I make the spaetzle. Get 2 tablespoons butter in a large saute pan good and hot over medium-high heat. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. When the meat is ready. move it to a cutting board and let it rest.
• Add the mushrooms to the pan and turn the heat to high. Soon they will give up their water, and when they do, use a wooden spoon to scrape up any browned bits from the bottom of the pan. When most of the water has boiled away, add the rest of the butter to the pan along with the shallots and saute everything for 3 to 5 minutes, stirring often. Add the garlic, toss and cook over high heat for another 3 minutes or so. Sprinkle some salt over everything.
• Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira is mostly gone, turn the heat down to low. Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.
• Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. To serve, spread out over the spaetzle and top with any remaining dill and the dill pollen, if using.

VENISON STROGANOFF

Steps:

• Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

VENISON STROGANOFF ON WHITE AND WILD RICE

Steps:

• Season the sliced backstrap with sea salt and freshly ground pepper.
• Swirl a couple of tablespoons of olive oil into a large Dutch oven or cast iron skillet, and get the pan nice and hot.
• Quickly brown the exterior of the venison. It only takes a minute or two. Brown it in two batches, if necessary, in order not to overly crowd the pan. Remove the browned venison to a plate.
• Add a couple more tablespoonfuls of oil to your Dutch oven or skillet, and continue to heat. Add mushrooms, and cook for 3 minutes, until brown.
• Add shallots to pan. Cook for 2 minutes.
• Add minced garlic, rosemary and thyme to pan and cook until all become fragrant, about another minute.
• Remove pan from heat, and carefully add cognac to deglaze the pan. Return pan to heat, and add cream.
• Reduce heat and simmer until reduced by half.
• Turn off heat and stir in Dijon mustard and sour cream.
• Add the venison and any juices on the plate back into the sauce.
• Season to taste, with sea salt and plenty of freshly ground black pepper.
• Ladle sauce over long grain white and wild rice blend, (or buttered noodles, if you prefer). Garnish with chopped green onions, and chopped parsley.

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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VENISON STROGANOFF

Steps:

• Season venison with salt and pepper, refrigerate for 2 hours.
• In a large skillet, saute onion and mushrooms in butter until tender.
• Remove from skillet and set aside.
• In the same skillet, brown venison, adding more butter if necessary.
• Remove meat and stir in flour.
• Gradually add broth, stirring constantly.
• Stir in sherry, tomato paste and mustard to make a smooth gravy.
• Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
• Just before serving, stir in sour cream and heat until bubbly.
• Serve over hot noodles, rice or potatoes.

CREAMY BEEF STROGANOFF OVER RICE

Steps:

• Brown ground beef in large skillet; add onions, garlic and mushrooms.
• Saute until onion is golden brown.
• Put in Crock Pot with all remaining ingredients except sour cream and flour.
• Stir thoroughly.
• Cover and cook on low 6-8 hours (or on High 3 hours).
• Stir in sour cream and flour 1 hour before serving.
• Serve over hot buttered noodles or rice.

VENISON STEAKS WITH STROGANOFF SAUCE & SHOESTRING FRIES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

BEEF STROGANOFF OVER RICE

Steps:

• In a medium skillet, sauté butter, onion, wine & mushrooms.
• Start the rice cooking on a separate burner.
• Stir the onion & mushroom mixture until the onions are transparent (about 2 minutes).
• Add in ground beef, salt & pepper.
• Cook until beef is no longer pink.
• Drain 1/2 the excess fluid, leaving 1/2 in the skillet.
• Lower heat to medium low.
• Stir in the sour cream and plain yogurt.
• Let simmer for 10 minutes over low heat.
• Serve over cooked rice.

CREAMY BEEF STROGANOFF WITH RICE

Steps:

• Combine all ingredients except sour cream cornstarch, salt, pepper and rice in slow cooker; cover and cook on low 6-8 hours.
• Stir in combined sour cream and cornstarch, stirring 2-3 minutes. Discard bay leaf; season to taste with salt and pepper. Serve over rice.