Venison Stroganoff

Venison Stroganoff

Ready in 25 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 8, 2017.

with Orange Kumara Mash


Ingredients

ORANGE KUMARA MASH

  • 100g orange kumara, peeled and diced 2-3cm
  • ¼ head cauliflower, diced 2-3cm until you have 1 cup worth

VENISON STROGANOFF

  • ¼ brown onion
  • ¼ punnet white button mushrooms
  • 1 handful baby spinach leaves
  • 140g lean venison stir-fry (at room temperature)
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 2 tablespoons water
  • ½ teaspoon venison spice mix
  • ½ cup beef stock
  • ¼ cup water
  • 1 teaspoon tomato paste
  • 2 tablespoons lite sour cream
  • ¼ teaspoon balsamic vinegar

TO SERVE

  • 1-2 tablespoons chopped parsley leaves and stalks

Steps

  1. Bring a small pot of salted water to the boil. Cook kumara and cauliflower in pot of boiling water for about 18 minutes, until very soft. Drain well, return to pot and mash until smooth. Season to taste with salt and pepper. Cover to keep warm.
  2. While veggies are cooking, thinly slice onion and mushrooms, roughly chop spinach and set all aside separately.
  3. Heat a medium, dry fry-pan on high heat. While pan heats, pat venison dry with paper towels, season with salt and pepper and rub in half the oil. Stir-fry venison for 1-2 minutes, until just browned. Remove from pan and set aside in a bowl, covered.
  4. water and rub base of pan with a wooden spoon to remove any pan brownings anddeglaze. Transfer liquid to bowl with venison, wipe pan clean and return to heat with remaining oil. Cook onion for about 2 minutes, stirring, until softened. Add mushrooms and cook a further 3-4 minutes, stirring occasionally. Add venison spice mix and cook for about 30 seconds, until fragrant. Add stock, second measure of water and tomato paste. Stir to combine and simmer on low for 3-4 minutes.
  5. Return venison and any resting juices to pan, along with spinach then remove from heat. Fold through sour cream and balsamic vinegar. Season to taste with salt and pepper.
  6. spoon orange kumara mash onto a plate and top with venison stroganoff. Garnish with

Nutritional Information

Energy 1651 kj
395 kcal
Protein 42.0g
Carbohydrate 29.6g
Fat 10.6g