Venison steaks with stroganoff sauce & shoestring fries

Venison steaks with stroganoff sauce & shoestring fries

Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce

Difficulty and servings

For the keen cook

Serves 2

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 30 mins

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

PER SERVING

719 kcalories, protein 52g, carbohydrate 53g, fat 33 g, saturated fat 14g, fibre 8g, sugar 5g, salt 0.9 g

Recipe from Good Food magazine, October 2012.

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Latest comments and suggestions

  • Binder photo Patsy

    22 October 2012

    Patsy rated and commented on this recipe

    5 stars

    Made the sauce and chips as the recipe stated but substituted the venison for pork - absolutely delicious.

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  • Binder photo Mrs Horse

    26 October 2012

    Mrs Horse rated and commented on this recipe

    5 stars

    This recipe is beyond awesome. Venison steaks and the sauce - wow.

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  • Binder photo AnnaG

    28 October 2012

    AnnaG rated and commented on this recipe

    5 stars

    I did these with pork steaks too, as I didn't want to go out and buy vension steaks. The sauce is lovely, would go with a wide variety of meats I think.

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  • Binder photo squeelia

    04 November 2012

    squeelia commented on this recipe

    Did the exact recipe. Loved the sauce and it had a great flavour. We felt that it did needed a vegetable on the side, so we used butternut squash. You do need to cut the onions finely and we felt the mushrooms could have done with a little extra cooking time. We will definitely do again and feel that the sauce would work with other meats.

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  • Binder photo suzlovescake

    16 November 2012

    suzlovescake rated and commented on this recipe

    5 stars

    Awesome! This was absolutely gorgeous, would recommend and would agree that it would also go nicely with a range of meats.

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  • Binder photo Jill B

    05 December 2012

    Jill B commented on this recipe

    I plan to do this on Christmas Day, but with beef fillet steak instead of venison and, probably, a sprouts variation on the side. Sounds super!

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  • Binder photo Carol362636

    26 January 2013

    Carol362636 rated and commented on this recipe

    5 stars

    The sauce for this is GORGEOUS!

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  • Binder photo RobMoth

    20 April 2013

    RobMoth commented on this recipe

    Seriously, this may be the best recipe on this website, it really is fantastic and not difficult at all. I made oven baked sweet potato wedges in a bid to make it marginally healthier but otherwise followed it to the letter and it was perfect!

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Difficulty and servings

For the keen cook

Serves 2

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 30 mins

Ingredients

  • sunflower oil , for frying
  • 2 large potatoes , cut into skinny chips
  • 2 venison steaks (about 175g/6oz each)

FOR THE SAUCE

  • 2 tbsp butter
  • 1 small onion , chopped
  • 1 garlic clove , chopped
  • 250g chestnut mushrooms , sliced
  • 1 tsp smoked paprika
  • 1 tsp tomato purée
  • 1 tsp plain flour
  • 2 tbsp brandy (optional)
  • 200ml beef stock
  • 4 tbsp soured cream
  • small handful parsley , chopped
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PER SERVING

719 kcalories, protein 52g, carbohydrate 53g, fat 33 g, saturated fat 14g, fibre 8g, sugar 5g, salt 0.9 g

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