Jamie Oliver’s Wild Mushroom and Venison Stroganoff

20 Mar

Are you picking up on a trend here? If you couldn’t already tell, I heart Jamie Oliver. Like, I really, really like him. And totally not in an “I want to have your babies” kinda way but more in an “I want you to cook me every meal I ever eat so I am happy and fat” kinda way. My husband is well aware of my crush on Jamie. Every time we watch re-runs of “Jamie at Home” (yes, I watch re-runs of cooking shows), I turn to B and say “If I ever leave you it will be for Jamie Oliver”. And the great thing is, he gets it! He absolutely understands why I’d run off into the sunset with Jamie; we both groan in unison when Jamie has finished plating, we salivate over the same dishes, and we both love his cheekiness and passion for food (OK, so that might just be me).

I’ve noticed that this crush has a strong influence on my cooking. Like a loyal girlfriend, I scan all of my cookbooks but always land on my Jamie cookbooks for inspiration. Last night I invited my sister over for dinner and whilst flicking for inspiration through my “Jamie at Home” cookbook I found the recipe for Wild Mushroom and Venison Stroganoff for two lucky people. Search over! I had just watched the mushroom episode days earlier so I knew just how good this dish looked. The recipe was actually pretty simple to make, particularly if the ingredients are prepared in advance. I would guestimate that you could have this meal on the table in the same amount of time that it takes to cook the white rice (about 20 minutes).

I found venison at Jackson’s Meat on 4th and it was quite affordable – about $17 for a roast that weighed just over a pound. I prefer the taste of venison to beef but you can substitute beef for venison if you like. Also, if you prefer noodles to rice, then by all means use the noodles! It works just as well. Note: the recipe says that it feeds two people but it actually fed three of us very well. Without a doubt, I will be making this again very soon. I’ve tried other stroganoff recipes before but this was the best (and the easiest) by far. Great – now my Jamie crush is as strong as ever!

Jamie Oliver’s Wild Mushroom and Venison Stroganoff – Serves 2 (but more like 3)

7 oz of white rice
Extra virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove of garlic, peeled and finely sliced
11 oz venison loin, fat and sinews removed, trimmed and sliced into finger-size pieces
Sea salt and freshly ground black pepper
1 tablespoon paprika
9 oz of mixed, exciting mushrooms, wiped clean, torn into bite-sized pieces
A small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
Knob of butter
Good splash of brandy (I used vermouth)
Zest of 1/2 a lemon
2/3 cup of crème fraîche (or sour cream)
A few little gherkins (pickles), sliced

Cook the rice according to the package instructions until it is just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and leave to one side to steam – this will give you incredibly light and fluffy rice. Or you can use pasta noodles, if you prefer.

Heat a large frying pan on a medium heat and pour in a glug of extra virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Keep to one side.

Season the meat well with salt, pepper, and the paprika. Rub and massage these flavours into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or two before adding the parsley stalks (you can do this in two pans or in batches if you pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.

You don’t have to light the hot brandy, but flaming does give an interesting flavour so Jamie always does this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the crème fraîche and season to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up – it doesn’t need long as it has been cut up so small.

Serve your fluffy rice on one big plate and your stroganoff on another. Simply spoon the remaining crème fraîche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!
Recipe from Jamie Oliver’s “Jamie at Home” cookbook. Recipe can also be found here.

One Response to “Jamie Oliver’s Wild Mushroom and Venison Stroganoff”


  1. Jamie Oliver's Wild Mushroom and Venison Stroganoff « The Culinary … | ClubEvoo - March 20, 2011

    […] More: Jamie Oliver's Wild Mushroom and Venison Stroganoff « The Culinary … […]

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