Venison meatball & wild mushroom stroganoff  Venison meatball & wild mushroom stroganoff 10135 venison meatball wild mushroom stroganoff

Venison meatball & wild mushroom stroganoff

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recipe image  Venison meatball & wild mushroom stroganoff f63ae7219b1c340045ca05596b2964f3 l


  • 1 onion, finely chopped
  • 2 garlic cloves, overwhelmed
  • 2 tbsp sunflower oil
  • runt bunch dill, roughly chopped plus 1 tbsp finely chopped
  • 2 tbsp wholegrain mustard
  • 400g venison mince
  • 100g unique white breadcrumbs
  • 1 medium egg, overwhelmed
  • 25g butter
  • 400g wild mushrooms, increased ones sliced
  • ½ tsp smoked paprika
  • 1 tbsp undeniable flour
  • 400g beef inventory
  • 150ml brandy
  • 2 tsp Dijon mustard
  • 1 tbsp tomato purée
  • 300ml pot soured cream
  • pinch of sugar (now not mandatory)
  • buttered tagliatelle, rice or sautéed potatoes, to serve


  • STEP 1

    Gently cook the onion and garlic in 1 tbsp oil except in actual fact delicate. Cold for 10 minutes, then tip into a titanic bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground dark pepper. Squelch in conjunction along with your fingers, squeezing the mince nicely to tenderise it as you combine.

  • STEP 2

    Warmth the closing oil in a huge frying pan or sauté pan and fry the meatballs in runt batches except nicely browned – add a splash extra oil if valuable in opposition to the stop. Situation apart the meatballs in a dish.

  • STEP 3

    Add the butter to the pan and fry the mushrooms over a extraordinarily excessive warmth except the juices indulge in evaporated and the mushrooms are turning golden. Decrease the warmth and inch within the paprika and flour for 1 min.

  • STEP 4

    Bolt within the inventory and brandy, and bring to a simmer, scraping up any bits caught within the pan. Take out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 minutes, then inch within the closing 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce except it has lowered but again and is a expedient consistency – anything up to 15 minutes relying on your pan. Return the meatballs and any juice and simmer gently except they are cooked through. Bolt within the mushrooms to warm through, and season to style, plus a pinch of sugar if valuable. Scatter with the closing dill and be pleased with buttered tagliatelle, rice or sautéed potatoes.

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