Muntjac Mushroom Stroganoff

Ingredients

• 350 g Muntjac wild venison steak, cut across the grain into strips 5 mm thick
• 20 ml rapeseed oil
• 150 g onion, thinly sliced
• 250 g chestnut mushrooms, sliced
• 1 garlic clove, finely chopped
• 1 tsp sweet paprika
• 150 ml low-salt beef stock
• 10 g Dijon mustard
• 100 g soured cream
• 150 g dried long-grain rice
• 10 g parsley, chopped
• 1 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Cook the rice in a saucepan according to its packet instructions. Prepare the vegetables, then cut the venison on a separate board and clean the raw-meat preparation area.

2. 2

   Heat half the oil in a wide frying pan. Add the onion and mushrooms and cook for 8 minutes, stirring until the mushrooms have lost their liquid and begun to colour. Add the garlic for 1 minute and lift the vegetables into a bowl.

3. 3

   Add the remaining oil to the pan and brown the venison strips in two batches for about 3–4 minutes each. Turn them regularly so every surface meets the heat.

4. 4

   Return the mushrooms and onion with the venison. Stir in the paprika, stock, mustard, salt and pepper, then simmer for 3–4 minutes.

5. 5

   Check the thickest strips with a clean food thermometer. The meat must be cooked through, piping hot and at least 70°C for 2 minutes. Lower the heat and stir in the soured cream; heat gently until the sauce is hot without boiling it hard.

6. 6

   Drain the rice if needed. Spoon the stroganoff over the rice and finish with parsley.