Venison Stroganoff

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 all set aside separately.
2. Heat a large, 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. Stirfry venison, in two batches, 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, tomato paste and cornflour/water mixture, 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.