Venison Stroganoff

From Lakes on a plate episode 11: Surf & Turf


  • 1 onion
  • 2 cloves garlic
  • olive oil
  • Salt and pepper
  • 500g tender loin of venison
  • 250g field mushrooms
  • 50ml gin
  • 3 juniper berries
  • 1tsp Dijon style mustard
  • 2tbsp thick double cream
  • 1 sprig fresh rosemary


  1. Finely slice the onion and garlic, it’s important that it is fine as we want it to cook quickly.
  2. Heat a shallow fry pan on a low heat. Add a little oil and the onion and garlic. Season with a pinch of salt, this will help draw out the water from the onions and they will cook quicker, and pepper.
  3. Slice the mushrooms and add to the onions and garlic.
  4. While they are cooking, slice the venison into thin strips and season with salt and pepper. Finely chop the rosemary and sprinkle over the venison.
  5. Drizzle with olive oil and rub all the flavours in – making sure each piece is well coated, add to the pan and brown.
  6. Next add the gin, the flavour works really well with the vension, the juniper berries and the mustard.
  7. Finally add the double cream and stir.
  8. This goes perfectly with saut potatoes and a few green beans.