Wild mushroom & venison stroganoff
Gin, cornichons & fluffy rice
Gin, cornichons & fluffy rice
Serves 2
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 753 38%
Fat 32.9g 47%
Saturates 16.2g 81%
Sugars 9.3g 10%
Salt 1.2g 20%
Protein 44.8g 90%
Carbs 67.6g 26%
Fibre 5g -
Of an adult's reference intake
Ingredients
- 150 g basmati rice
- 1 onion
- 1 clove of garlic
- extra virgin olive oil
- 250 g mixed wild mushrooms
- 1 teaspoon sweet paprika
- ½ a bunch of fresh flat-leaf parsley , (15g)
- 1 handful of cornichons
- 300 g venison saddle
- gin
- 1 knob of butter
- 1 lemon
- 150ml soured cream , or crème fraîche
Recipe From
Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
Method
- Cook the rice according to the packet instructions, until just undercooked, then drain. Return to the pan, cover with a lid and leave to steam until ready to serve.
- Peel and finely slice the onion and garlic. Pour 1 tablespoon of olive oil into a large frying pan over a medium heat, then add the onion and garlic, and cook for around 5 minutes, or until softened.
- Tear the mushrooms until they are all roughly the same size. Stir the paprika into the pan, then add the mushrooms and cook for 5 minutes, or until starting to brown. Finely chop the parsley stalks and slice up the cornichons.
- Cut the venison into roughly 2cm strips and season to perfection with sea salt and black pepper. Add the meat to the pan and fry for 1 minute until just golden.
- Add a good splash of gin and very carefully flame (stand well back and watch your eyebrows!). Stir in the butter, a few gratings of lemon zest and a squeeze of lemon juice.
- Stir in most of the soured cream, reserving a tablespoon, and season to perfection. Simmer for 1 minute until just thickened.
- Swirl through the remaining soured cream, scatter over the sliced cornichons and parsley, and sprinkle with a pinch of paprika. Serve immediately with the fluffy rice.
