A dinner classic with touches of indulgence. Nourishing with a subtle sweetness, carrot mash matches divinely with creamy mushroom and crème fraîche sauce, thickened with gluten-free flour and packed with healthy venison.
Velvety Venison Stroganoff
Velvety Venison Stroganoff
with crème fraîche, mushrooms & carrot mash
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Button Mushrooms
- Carrot
- Creme Fraiche
- Free-range Venison Stroganoff
- Gluten-free Flour
- Onion
- Onions
- Salad Leaves
- Smoked Paprika
- Stock & Herb Mix
- Stock & Rub Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
STEAM THE CARROT
Boil the kettle. Dilute the stock and rub mix with 120ml of boiling water and set aside. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover with a lid to keep warm and set aside.
START FRYING
Pat the venison strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of venison.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 2-3 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
In a salad bowl, combine the balsamic vinegar with 5ml of olive oil and some seasoning. Toss through the rinsed leaves and set aside for serving. When the carrot is cooked and drained, add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season. Replace the lid and set aside for serving.
LAST STRETCH!
When the sauce has thickened, add in the venison and mushrooms, and simmer for another 1-2 minutes until the venison is cooked through. Stir in the crème fraîche and cook for 1-2 minutes until combined. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Plate up the vibrant carrot mash next to the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
Stock & Herb Mix - 7,5ml
Carrot - 360g
Free-range Venison Stroganoff - 150g
Button Mushrooms - 65g
Onion - 1
Smoked Paprika - 2,5ml
Gluten-free Flour - 10ml
Balsamic Vinegar - 7,5ml
Salad Leaves - 40g
Crème Fraîche - 30ml
STEAM THE CARROT
Boil the kettle. Dilute the stock and rub mix with 240ml of boiling water and set aside. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover with a lid to keep warm and set aside.
START FRYING
Pat the venison strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of venison.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
In a salad bowl, combine the balsamic vinegar with 10ml of olive oil and some seasoning. Toss through the rinsed leaves and set aside for serving. When the carrot is cooked and drained, add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season. Replace the lid and set aside for serving.
LAST STRETCH!
When the sauce has thickened, add in the venison and mushrooms, and simmer for another 1-2 minutes until the venison is cooked through. Stir in the crème fraîche and cook for 1-2 minutes until combined. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Plate up the vibrant carrot mash next to the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
Stock & Herb Mix - 15ml
Carrot - 600g
Free-range Venison Stroganoff - 300g
Button Mushrooms - 125g
Onion - 1
Smoked Paprika - 5ml
Gluten-free Flour - 20ml
Balsamic Vinegar - 15ml
Salad Leaves - 80g
Crème Fraîche - 60ml
STEAM THE CARROT
Boil the kettle. Dilute the stock and rub mix with 360ml of boiling water and set aside. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 20-25 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover with a lid to keep warm and set aside.
START FRYING
Pat the venison strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of venison.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 5-6 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
In a salad bowl, combine the balsamic vinegar with 15ml of olive oil and some seasoning. Toss through the rinsed leaves and set aside for serving. When the carrot is cooked and drained, add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season. Replace the lid and set aside for serving.
LAST STRETCH!
When the sauce has thickened, add in the venison and mushrooms, and simmer for another 2-3 minutes until the venison is cooked through. Stir in the crème fraîche and cook for 1-2 minutes until combined. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Plate up the vibrant carrot mash next to the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
Stock & Rub Mix - 22,5ml
Carrot - 720g
Free-range Venison Stroganoff - 450g
Button Mushrooms - 170g
Onions - 2
Smoked Paprika - 7,5ml
Gluten-free Flour - 30ml
Balsamic Vinegar - 22,5ml
Salad Leaves - 120g
Crème Fraîche - 85ml
STEAM THE CARROT
Boil the kettle. Dilute the stock and rub mix with 480ml of boiling water and set aside. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 20-25 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Cover with a lid to keep warm and set aside.
START FRYING
Pat the venison strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of venison.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 5-6 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 6-7 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
In a salad bowl, combine the balsamic vinegar with 20ml of olive oil and some seasoning. Toss through the rinsed leaves and set aside for serving. When the carrot is cooked and drained, add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season. Replace the lid and set aside for serving.
LAST STRETCH!
When the sauce has thickened, add in the venison and mushrooms, and simmer for another 2-3 minutes until the venison is cooked through. Stir in the crème fraîche and cook for 1-2 minutes until combined. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Plate up the vibrant carrot mash next to the silky stroganoff. Serve the dressed leaves on the side, and there you have it!
Stock & Herb Mix - 30ml
Carrot - 960g
Free-range Venison Stroganoff - 600g
Button Mushrooms - 250g
Onions - 2
Smoked Paprika - 10ml
Gluten-free Flour - 40ml
Balsamic Vinegar - 30ml
Salad Leaves - 160g
Crème Fraîche - 120ml
Woolies Products in this dish
