Potatoes & Celeriac...


Venison,


VENISON, KALE & MUSHROOM STROGANOFF


SERVES 2


125g brown basmati rice 200g venison steaks, sliced into strips Olive oil for frying 2 shallots, peeled and fi nely sliced


100-150g black kale, leaves stripped from their stalks and shredded 2 portobello mushrooms, thinly sliced 1 tsp paprika 0.5 tsp smoked paprika 100ml white wine 150ml crème fraîche 1 lemon


1 tbsp chopped dill leaves Salt and pepper


1 Boil a kettle of water. Rinse the rice in a sieve, then transfer to a saucepan with a good pinch of salt. Add plenty of boiled water. Bring to the boil and cook until the rice is just tender, approximately 20-25 mins. Drain once cooked.


2 Season the venison. Once the rice has been cooking for 15 mins, heat 1 tbsp oil in a frying pan. When the pan is very hot, stir-fry the venison strips for approximately 1 min or so, to seal and brown them. Transfer to a plate.


3 Lower the pan heat slightly. Add a splash more oil, the shallots, kale and mushrooms. Stir-fry on a medium heat for approximately 3-4 mins, until the mushrooms have softened.


4 Add the venison back to the pan. Stir-fry for 1 more min. Add both the paprikas, then the wine. Let the mixture bubble until the wine is almost all absorbed.


5 Add the crème fraîche. Let it gently bubble for a couple of mins to thicken the sauce. Add a squeeze of lemon juice and season to taste. Stir in the dill. Serve with the cooked and drained rice.


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