Venison and Mushroom Beef Stroganoff
Description
The dish is prepared without unnecessary complications. This wild game beef stroganoff is pure fantastic! Of course, you can use more traditional beef fillet instead of venison, but there's something exceptionally delicious about this particular combination. Try it, and you'll understand exactly what I mean! Cooking instructions: Cook the rice according to the package instructions, then drain it in a colander. Return the rice to the pot, cover with foil, and keep it over steam. This will make the rice light and fluffy. Heat a large skillet over medium heat and pour in olive oil. Add finely chopped onion and garlic, sauté for about 10 minutes until soft and golden. Remove from heat, and with a spoon, push the onion and garlic to one side of the skillet. Cut the meat into finger-sized (pinky-sized) strips. Season the venison with salt, paprika, and ground pepper. Mix the meat pieces thoroughly with the spices. Return the skillet to high heat. Pour in olive oil, add mushrooms (previously washed, cleaned, and sliced), and sauté for several minutes until browned. Then add the meat and cook for one or two minutes before adding parsley. Mix together with the onion and garlic. Add butter and a couple of generous splashes of brandy. You don't have to flambé the brandy, but the flame adds an interesting flavor, so I always like to do it. Once the flame dies down and after a couple of minutes of simmering, add lemon zest and one tablespoon of sour cream. Continue cooking for a few more minutes. Serve the fluffy rice on one plate and the stroganoff on another. Garnish with cucumber and parsley. The dish is now ready to be served.