Venison stroganoff with saffron cap mushrooms and oven-baked chips

This hearty dish from Sophie Hansen's cookbook 'Local Is Lovely' is great recipe when you want to impress someone special. The creamy, tender meat pairs beautifully with crispy homemade potato chips and fragrant mushrooms - delicious!

  • 20 mins preparation
  • 40 mins cooking
  • Serves 2
  • Print


Venison stroganoff with saffron cap mushrooms and oven-baked chips
  • 400 gram king edward potatoes
  • 400 gram venison tenderloin
  • 50 gram butter
  • 1 onion, finely sliced
  • 200 gram saffron milk cap mushrooms (or button mushrooms)
  • 2 tablespoon olive oil
  • 200 millilitre sour cream
  • 2 teaspoon lemon juice
  • 1 tablespoon parsley


Venison stroganoff with saffron cap mushrooms and oven-baked chips
  • 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.