Stroganoff - rich, creamy, and comforting - this dish is always a winter winner. But how about spicing it up with mouth watering venison, and pairing it with a sensational bottle of Waterford Antigo? Now that sounds like a good night in.
3 chopped cloves of garlic
Let's Get Cooking
In a large pan, dry fry the mushrooms until they start losing some moisture and then set them aside in a bowl. Add the olive oil and butter to the same pan.
Season the venison with salt, pepper and paprika then fry it in batches until it's brown on both sides.
Once browned remove from the pan, turn down the heat and add the onions and garlic to soften.
Return the meat to the pan with half the chopped parsley and then add the sour cream. Place the pan lid on and allow the cream to thicken slightly.
Once thickened enough remove is from the heat and serve over your choice of fresh pasta, fluffy mashed potato or creamed cauliflower.
Sprinkle with the parsley and top up that glass of wine!