Venison Stroganoff

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Venison

By Food24 November 03 2009
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Ingredients (12)

1.00 onion — finely chopped
1.00 garlic — cloves, crushed
285.00 g mushrooms
2.00 kg venison
1.00 stock cube — beef
250.00 ml water
15.00 ml sherry
250.00 ml sour cream
5.00 ml Worcestershire sauce
5.00 ml flavour enhancer
70.00 g tomato paste
salt and freshly ground black pepper — to taste
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Method:

Sauté the onion and garlic in oil until softened. Add the mushrooms and cook slightly. Add the meat. Mix the remaining ingredients except the salt and pepper, add to the onion mixture and bring to the boil. Reduce the heat and simmer until the sauce is thickened and tasty. Season to taste with salt and pepper and thicken with a little cornflour, if necessary. Serve with rice and a salad.



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