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Recipe: Venison Stroganoff with Pasta Ribbons

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Mr.B:
When I am not in my geekshop doing cool stuff or cursing this forum for introducing requirements to spend yet more money on equipment and tools, I am a bit of a foodie…
I am very into Charcuterie.
Off topic from preserved meats, smoked products and sausages – this is my all-time favourite mid-winter meal.
So much of a favourite I sometimes cook it in the summer…

300 g fresh lasagne sheets – cut into 15-20mm wide ribbons
Extra virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
300 g venison loin, trimmed and sliced into 15mm cubes
sea salt
freshly ground black pepper
1 tablespoon smoked paprika
250 g mushrooms, sliced thick
1 large bunch fresh parsley, finely chopped
1 knob butter
1 good splash red wine
Beef stock, about half a cup
100 ml creme fraiche or sour cream

At some stage through the following process, cook your pasta ribbons – don’t overcook or they will be sloppy…
Season the meat with salt, pepper and the paprika.
Gently saute onion and garlic until transparent. Set aside.
Fry off meat on a high heat. Do not over cook venison. Set aside.
Brown off the mushrooms.
Add the cooked onions, cooked meat and most of the parsley (Keep a little aside for serving).
Add butter and red wine.
Add enough beef stock so that it is not swimming.
Bring to the simmer.
Add crème fraiche.
Serve immediately atop the pasta ribbons.
Sprinkle with the remaining parsley.

Serves 2 easily, stretches to 3 people.
Depends if you are a "Venison Stroganoff Piglet" like me or not...

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