Venison meatball & wild mushroom stroganoff recipe | Good Food
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saute pan
- Skillet
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Slotted spoon
- Plate
- Fork
- Wooden spoon
Ingredients
- 1 onion finely chopped
- 2 garlic cloves crushed
- 2 tbsp sunflower oil
- small bunch dill roughly chopped plus 1 tbsp finely chopped
- 2 tbsp wholegrain mustard
- 400g venison mince
- 100g fresh white breadcrumbs
- 1 medium egg beaten
- 25g butter
- 400g wild mushrooms larger ones sliced
- ½ tsp smoked paprika
- 1 tbsp plain flour
- 400g beef stock
- 150ml brandy
- 2 tsp Dijon mustard
- 1 tbsp tomato purée
- 300ml pot soured cream
- pinch of sugar (optional)
- buttered tagliatelle rice or sautéed potatoes, to serve
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