Thursday, 25 April 2013

Venison Stroganoff

I know that I shouldn't, but I really can't help myself.  To save money and to avoid food waste I really ought to stick to my shopping list.  However, I am a slave to bargains and interesting ingredients.  More often or not I end up having to rewrite the weeks meal plan to accommodate items that I have bought which are out of date.  The more exciting finds usually end up in the freezer, saved for a special occasion.  Tonight is one such special occasion.  The visit of the Mother in Law.

I get on well with the Mother in Law, so I will leave all of the traditional jokes to somebody else.  In fact I get on so well with her that I was happy to defrost some venison loin that had leapt off the shelves and into my basket, without consulting my shopping list, a couple of months ago.

Stroganoff was the obvious choice, as we already had sour cream and mushrooms in the fridge that needed using up*.  The meat is fried first then rested while onions are fried in the same pan with a heaped teaspoon of smoked paprika.  Sliced mushrooms are added next followed by the cooked venison and the sour cream.  Served with wild rice and some broccoli, special meals don't get much simpler to cook.

*I'm not above using leftovers for my guests.

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