Venison Stroganoff

Cut the venison into strips. Rinse with water and pat dry with a paper towel.

Season the venison with salt, pepper and the paprika. Make sure to massage the seasoning into the venison so the seasoning gets into every nook and cranny.

Prepare the rice according to package.

Heat your large saucepan over medium heat with 1 tablespoon of olive oil. Once it is nice and hot, add the minced onion and garlic. Cook the onion and garlic for about 10 minutes until they are softened and golden brown. Remove from the pan and put into a bowl for now. You will need them soon but not now.

Add the remaining tablespoon of olive oil and saute the mushrooms for a couple minutes until they start to brown. Then add the seasoned venison and fry for 1 to 2 minutes while constantly stirring.

Add the dried parsley and stir around. Then add the onions/garlic, butter and brandy to the pan. Stir until the butter has melted.

Stir in the lemon zest and creme fraiche. Season the sauce with salt and pepper to taste.

Let the sauce and meat simmer in the pan for a couple of minutes, but not too long because you don’t want the meat to be tough and chewy. I read that this is a common problem with cooking venison. I’d say simmering for 2 to 3 minutes would be good.

To serve this dish, place the rice on the bottom of the plate and then top it with the venison and mushroom sauce. Add a dollop of sour cream and sprinkle with dried parsley flakes.

Enjoy!