Ingredients
Method
1.Preheat the oven to 200°C and line a tray with baking paper.
2.Make chips: Peel the potatoes and cut into thick chips. Place in one layer on the tray, drizzle lightly with olive oil and roast for 25-30 minutes or until crunchy and golden brown.
3.Meanwhile, make stroganoff: Cut venison fillet into slices about 1cm thick, then cut each slice across the grain into strips 1cm wide.
4.Melt the butter in a heavy-based saucepan, add the paprika and onion and cook gently for about 5 minutes, or until the onions are soft but not brown. Add the mushrooms and cook gently again for a few minutes, stirring well. Transfer this mixture to a plate and keep warm.
5.Add a little of the olive oil and fry the venison in batches for 1-2 minutes. Remove the meat and keep warm.
6.Place the mushroom mixture back in the warm saucepan, stir through the sour cream and then add the meat and cook for just one more minute.
7.Serve immediately with the potato chips.
Any mushrooms will work here but when possible, Sophie uses the pink saffron caps that pop up from beneath the pine needles in her in-laws’ garden every Autumn. Using King Edward potatoes guarantees a delicious chip, but any common variety can be used if you can’t source this variety.
Note
