Venison steaks with stroganoff sauce & shoestring fries

Venison steaks with stroganoff sauce & shoestring fries

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(17 ratings)

Prep: 25 mins Cook: 30 mins

A challenge

Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal719
  • fat33g
  • saturates14g
  • carbs53g
  • sugars5g
  • fibre8g
  • protein52g
  • salt0.9g
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  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 large potatoes, cut into skinny chips



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 venison steaks (about 175g/6oz each)



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

For the sauce

  • 2 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 250g chestnut mushroom, sliced
  • 1 tsp smoked paprika
  • 1 tsp tomato purée
  • 1 tsp plain flour
  • 2 tbsp brandy (optional)



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 200ml beef stock
  • 4 tbsp soured cream
  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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5th Dec, 2012
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!
16th Nov, 2012
Awesome! This was absolutely gorgeous, would recommend and would agree that it would also go nicely with a range of meats.
4th Nov, 2012
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.
28th Oct, 2012
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.
26th Oct, 2012
This recipe is beyond awesome. Venison steaks and the sauce - wow.
22nd Oct, 2012
Made the sauce and chips as the recipe stated but substituted the venison for pork - absolutely delicious.


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