BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 3 2011
Venison and Wild Mushroom Stroganoff
2 tablespoons olive oil
1 pound venison stew meat, cut into 1/2-inch cubes
Salt and pepper, to taste
1 onion, chopped
1/2 pound assorted wild mushrooms, chopped
2 cloves garlic, crushed
1 teaspoon paprika
1 cup beef broth
1/2 cup sour cream
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley
1 tablespoon fresh lemon juice
Cooked rice or noodles, for serving
Heat oil in a medium pot over medium-high. Season venison with salt and pepper. Add to pot and brown on all sides, stirring, about 7 minutes total. Remove from pot and set aside.
Add onions, mushrooms, garlic, and paprika to pot; cook until softened and lightly browned, stirring occasionally, about 5 minutes.
Add reserved venison and broth to pot; bring to a boil over high heat. Lower to a low simmer and cook, covered, until venison is soft, about 30 minutes.
Add remaining ingredients and stir to mix thoroughly. Serve over warm rice or noodles.