| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 525 | 27g | 9g | 23g |
| sugars | fibre | protein | salt |
| 3g | 2g | 40g | 0.8g |
Why I Love British Venison Stroganoff
Living in the heat of Miami and carrying the rich culinary heritage of my Cuban and Spanish roots, I’ve always had a penchant for concocting dishes that reflect the dance of flavors these cultures bring. But every now and then, I let my palate wander beyond the sun-drenched tropics and into uncharted territories. This is how I came across and fell head over heels for the hearty British dish, Venison Stroganoff.
From Tapas to Stroganoff: An Unlikely Romance
Venison Stroganoff is a surprising yet delightful detour from my usual lineup of tapas and tropical cocktails. While I grew up on gazpacho and roast pork, I found an unexpected, comforting pleasure in the earthy flavors of venison, complemented by the warm undertones of smoked paprika and cooling tang of sour cream. I didn’t expect this British comfort food to win my heart, but as the old saying goes, the heart and stomach are mysteriously interconnected.
Influenced by Chef Jamie Oliver, a British chef renowned for his farm-to-table ethos, I adapted the Venison Stroganoff to suit my tropical taste buds. Enriched by the garlic and onion just enough to hint at the aromatic sofritos of my heritage, this dish is a breath of fresh, Northern European air, taking me on a culinary trip right from my Miami kitchen.
Why Venison Stroganoff Captures My Heart
Creating and tasting Venison Stroganoff feels like wandering through a dense, beautiful forest or across a high, open meadow. The venison, being a wild meat, is naturally lean yet rich, bringing a unique, daring twist to the traditional beef stroganoff. And the mustard, lemon, and garlic lend the dish an unexpected but delightful tang and freshness. When combined with the musky flavors of the mushrooms and rounded out with the smoky notes from the paprika, the result is a mouth-watering wonder that’s all at once hearty, warming, and sharp.
With Venison Stroganoff, the dance of flavors doesn’t just exist – they perform, harmonize, and enthrall, much like steps in a high-stepping Flamenco. And as a dance teacher, this beautiful performance is what draws me to this dish time and time again.
If you have enjoyed dishes like the traditional Spanish Fabada or the Cuban Ropa Vieja, I believe you will appreciate how the Venison Stroganoff harmonizes rich, humble flavors in a similar type of soulful melody. Served over a bed of rice (a tip of the hat to my Caribbean roots), this Venison Stroganoff sets a stage for a meal to remember.
What You’ll Need
- 2 pounds Venison steak
- Salt and ground black pepper, to taste
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 1 pound Mushrooms, sliced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Smoked paprika
- 1 cup Beef stock
- 1/2 cup Sour cream
- 1/4 cup Flat leaf parsley, chopped
- 2 tablespoons Lemon juice
- 3 cups Cooked rice, to serve
Method
Step One
Season the venison steak with salt and ground black pepper to taste.
Step Two
Heat olive oil in a skillet over medium heat. Add the seasoned venison steak to the skillet. Cook until it’s browned on all sides. Remove the venison from the skillet and set aside.
Step Three
In the same skillet, add onions and garlic, cook them until they are soft and fragrant. Post that, add in the sliced mushrooms and cook them until they’re browned and tender.
Step Four
Add Dijon mustard, smoked paprika, and beef stock to the skillet. Stir well and let it simmer for five minutes.
Step Five
Add the cooked venison back into the skillet. Simmer the mix on medium heat, cover, and let it cook for 25 minutes or until the venison is soft and tender.
Step Six
Remove the skillet from heat, stir in sour cream, flat leaf parsley, and lemon juice. Give it a good mix so that everything is well combined.
Step Seven
Serve the Venison Stroganoff over cooked rice. Enjoy your meal!
