Dinner last night was inspired by Jamie Oliver's Wild Mushroom and Venison Stroganoff as featured on last week's episode of Jamie At Home.

We used beef instead of venison.

I haven't bought the book yet, but from memory, the recipe went like this:

Coat chunky strips of venison (or beef) in flour and smoked paprika (enough for 2 people), fry in a little butter and olive oil until browned. Remove from pan and, adding a little more oil if necessary, fry 1 finely chopped onion, 2 chopped cloves of garlic, the leaves from 2 sprigs of thyme and your chosen mushrooms (preferably wild) chopped in the same size chunks as the meat. When these have softened slightly, add about 3 tbspns of brandy (make sure the heat is high and take a minute to burn off the alcohol). Then, swirl in 2 tbspns of soured cream and add the meat back to the pan along with about a tbsp of chopped gherkins. Season with salt and pepper (I found it needed quite a bit of salt). Allow to heat for a couple of mins before serving on a bed of fluffy white rice topped with a dollop of sourced cream and a handful of chopped gherkins.

Nice, but perhaps a bit too rich.

Labels: cooking