Venison Stroganoff

Venison Stroganoff

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 8, 2017.

with Orange Kumara Mash


Ingredients

ORANGE KUMARA MASH

  • 200g orange kumara, peeled and diced 2-3cm
  • 1 carrot, peeled and diced 1cm
  • ¼ head cauliflower, diced 2-3cm
  • ¼ teaspoon salt

VENISON STROGANOFF

  • ½ brown onion
  • ½ punnet white button mushrooms
  • ½ bag baby spinach leaves
  • 275g lean venison stir-fry (at room temperature)
  • 2 teaspoons oil, for cooking (or use spray oil)
  • ¼ cup water
  • 1 teaspoon venison spice mix
  • 2/3 cup beef stock
  • ¼ cup water
  • 2 teaspoons tomato paste
  • ½ pottle lite sour cream
  • 1 teaspoon balsamic vinegar

TO SERVE

  • 2-3 tablespoons chopped parsley leaves and stalks

Steps

  1. Bring a medium pot of salted water to the boil. Cook kumara, carrot and cauliflower in pot of boiling water for about 18 minutes, until very soft. Drain well, return to pot and mash with salt, until smooth. Season to taste, if needed. Cover to keep warm. While veggies are cooking, thinly slice onion and mushrooms, roughly chop spinach and set aside separately.
  2. 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.
  3. Return pan to medium heat, add first measure of water and rub base of pan with a wooden spoon to release any pan brownings and deglaze. 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.
  4. 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.
  5. divide orange kumara mash between plates and top with venison stroganoff. Garnish with parsley.

Nutritional Information

Energy 1654 kj
395 kcal
Protein 40.6g
Carbohydrate 29.9g
Fat 11.2g