This classic Russian dish uses venison in the place of beef. The wild mushrooms pair especially well with the game. Ask to your local speciality butcher about cooking with venison and he might give you great tips on cooking with game.
Stroganoff originated in mid-19th-century Russia and was named after the Stroganov family, a family of noble origin. Since then, many variations have been created all over the world. Be sure not to skimp on the sour cream, as it is an essential component of the dish (and of Russian cuisine in general).
- 2 pounds lean venison, cut into chunks
- 2 cloves garlic, minced
- 1 small onion, diced
- zest of one lemon
- 1/2 cup chopped parsley
- 1/4 pound Shitake mushrooms
- 1/4 pound crimini mushrooms
- 1 cup crème fraîche or sour cream
- 4 cups beef broth
- 2 tablespoons butter
- olive oil
- 2 teaspoons paprika
- 1 pinch nutmeg
- 1 tablespoon worcestershire sauce
- 2 teaspoons flour
- 1 splash brandy
- coarse salt and freshly ground black pepper
- egg noodles or rice, to serve
- Season the meat well with salt and pepper.
- In a large Dutch oven over medium-high heat, brown the meat in the butter and 2 tablespoons of olive oil, then transfer the meat to a plate.
- In the same pot, brown the onion and shallot.
- After two minutes, add the mushrooms and garlic. Add more olive oil if necessary. Season with salt and pepper. Dust with flour while stirring.
- Add the brandy and let it sizzle for a minute, then add the broth and bring to a boil, stirring constantly. Return the meat to the pot.
- Add the worcestershire, nutmeg, paprika and lemon zest. Cover, reduce the heat and simmer gently on low heat for about an hour and a half. Uncover and simmer for another 30 minutes or until the meat is fork-tender.
- Add the sour cream and mix well. Adjust the seasoning to your taste. Sprinkle with parsley.
- Serve on a bed of rice or egg noodles.