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Venison meatball & wild mushroom stroganoff

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Ingredients

1 Onion Finely Chopped
2 Cloves Garlic Chopped
2 tsp Thyme Chopped
2 tsp Wholegrain Mustard
400g Venison Mince
100g Bread Crumbs
1 Egg
25g Butter
400g Swiss Brown Mushrooms
1/2 tsp Paprika
1 tsp Flour
500ml Beef Stock
100ml Brandy
2 tsp Dijon Mustard
1 tsp Tomato Puree
300ml Sour Cream
Sugar To Season
Buttered Tagliatelle To Serve

Venison meatball & wild mushroom stroganoff

  • Medium

Ingredients

Directions

Steps

1
Done

Gently cook the onion and garlic in a little oil until really soft, 10 mins, then tip into a big bowl with the finely chopped dill, 1 Tsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Mix together with your hands.

2
Done

Heat more oil in a large frying pan and fry the meatballs in small batches until well browned – add a splash more oil if needed towards the end. Set aside the meatballs in a dish.

3
Done

Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.

4
Done

Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish.

5
Done

Boil the sauce for 3 mins, then stir in the remaining wholegrain mustard, the Dijon mustard, tomato purée and soured cream.

6
Done

Simmer the sauce until it has reduced again and is a good consistency. Return the meatballs and any juice and simmer gently until they are cooked through.

7
Done

Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle.

The Cafe

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Butternut Pumpkin Pasta
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Thai Monk Fish Curry
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Butternut Pumpkin Pasta
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Thai Monk Fish Curry