Venison Stroganoff with Spätzle

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium
600g venison loin, cut into strips
1 onion, chopped
50g unsalted butter
1 clove garlic, crushed
200g flat cap mushrooms, sliced
100ml English brandy
3 sweet red chilies cut into strips
3 gherkins cut into small pieces (Mrs Elswood brand)
1 lemon
1 tbsp chopped flat parsley
Few drops of Worchestershire sauce
250ml beef stock
200ml sour cream
Drizzle of rapeseed oil

For the spätzle

250g plain flour
4 eggs
50ml sour cream
50g unsalted butter

Heat the rapeseed oil in a frying pan. Add the venison, season and caramelize for 3-4 minutes until caramelized but still pink in the centre. add the brandy then drain in a colander placed over a bowl.

Pour a little more oil in the pan and fry the mushrooms until golden. Drain in the colander.

Melt the butter in a pan, add the onion, garlic, chili and sweat for 5 minutes. Pour in the sour cream, bring to the simmer, then add the venison and mushroom. Add a squeeze of lemon juice, chopped parsley and gherkins. Check the seasoning and take off the heat.

To make the spätzle, add the eggs to the flour and whisk until smooth. Add the cream and season.

Bring a pan of water to the boil and season. Using a colander and spatula, push the spätzle mixture through the holes into the simmering water. Cook for 2 minutes and then drain in a colander.

Melt the butter in a frying pan, wait until it turns a nut brown colour then add the spätzle. Fry for 2 minutes.

To serve, spoon and spätzle onto a plate and top with the stroganoff.

Venison Stroganoff

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