Venison Steaks With Stroganoff Sauce Shoestring Fries Recipes

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VENISON STEAKS WITH STROGANOFF SAUCE & SHOESTRING FRIES



Venison steaks with stroganoff sauce & shoestring fries image

Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce

Provided by James Martin

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 14

sunflower oil , for frying
2 large potatoes , cut into skinny chips
2 venison steaks (about 175g/6oz each)
2 tbsp butter
1 small onion , chopped
1 garlic clove , chopped
250g chestnut mushroom , sliced
1 tsp smoked paprika
1 tsp tomato purée
1 tsp plain flour
2 tbsp brandy (optional)
200ml beef stock
4 tbsp soured cream
small handful parsley , chopped

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.

Nutrition Facts : Calories 719 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 52 grams protein, Sodium 0.9 milligram of sodium

VENISON STROGANOFF



Venison Stroganoff image

This is an easy and very good recipe that my family loves, cooked with venison.

Provided by Cathy

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 45m

Yield 4

Number Of Ingredients 7

1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

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.

Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 g

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