To make the sauce, heat 1 tbsp of the
butter in a large frying pan, tip in the
onion and cook over a low heat for about
10 mins until soft. Add the garlic and
mushrooms, increase the heat and fry
until all the liquid has evaporated.
Meanwhile, heat enough oil to come
4-5in up the sides of a large saucepan.
When hot, add the chips and cook, in
batches, for 3-5 mins until golden.
Remove and drain on kitchen paper,
but keep the oil hot.
Add the paprika, tomato purée and
flour to the mushrooms, cook for 1 min
then add the brandy, if using, and leave
to bubble away for a further 1-2 mins.
Be careful as the brandy may set alight.
Pour in the beef stock and set over a high
heat to reduce by half. Stir in the soured
cream and parsley, then season. Keep the
sauce warm while you cook the venison.
Heat the remaining butter in a frying
pan over a medium-high heat. Season
the venison and cook for 3 mins on
each side for medium-rare, depending
on the thickness of the meat. Remove
from the pan and leave to rest, loosely
covered with foil.
Tip the fries back into the hot oil and
cook for a further 2-3 mins to crisp up.
Drain and season with salt. Serve the
steaks with the sauce poured over and
a pile of fries on the side.