Venison Stroganff; the update

Lots of people brag about their beamed ceilings.

I will have a beamed closet, so there!

Closet_doors

Of course there are certain disadvantages to having a beamed closet, such as the beam attaching on the outer wall at just over 5 feet off the floor.  I believe we will have tiered hanging rods.

After mon mari spent the better part of a week piecing the sheet rock in like a jigsaw puzzle I decided it wouldn’t be prudent to raise those issues at the moment.

Closet_ceiling

Lest you think him slacking off, there is the same amount of closet, with beam, on the other side of the chimney.

And lest you think we will be able to heat the bedroom with the fires below in the fireplaces…. This is one of the chimneys that doesn’t go all the way to the top.  We could put a flue in and open it up again, but we really don’t need 4 working fireplaces.

The other two chimneys will heat two of the bedrooms very nicely.

We had more venison this weekend.

The venison we have was all cut into rather small pieces, so I’m searching my brain to come up with suitable recipes. Plus, I think we have the trimmings from both better and lesser cuts so I opted for longer cooking than I would if I had all good cuts.

Next time I buy it I’ll be better prepared….

Anyway, I decided the original stroganoff was more likely made with venison than beef so I’m back to basics.

Venison Stroganoff
Venison Stroganoff

16oz (500gr) venison
3 bay (laurel) leaves
1 tbs juniper berries
1 tsp black peppercorns
1 cup red wine
4 large shallots
4oz (125gr) mushrooms
4 tsp olive oil
1 tsp paprika
1 tbs beef base or stock cube
1 tbs Dijon-style mustard
1 tbs Worcestershire sauce
1 tsp dried thyme
1 1/2 tbs cornstarch (maizena) dissolved in water
1/2 cup (4oz, 125ml) Greek yogurt, plain yogurt
8oz (250gr) gnocchi
2 tsp olive oil

Cut the venison into small pieces.  Put the juniper berries and peppercorns into a small sachet.  Put the venison, bay leaves and berries into a deep bowl.  Cover with wine and refrigerate several hours. When ready to cook, drain venison, discarding herbs and berries, reserving wine.
Peel the shallots and slice vertically, into 6ths. Brush any dirt off the mushrooms and slice, trimming off the tough stem ends.
Heat 2 tsp oil in large nonstick skillet.  Add venison and brown.  Add paprika and cook a few seconds more.  Add reserved wine marinade, beef base, mustard, thyme, Worcestershire, cover and simmer, slowly, for 45 minutes, until venison is very tender 
Heat remaining 2 tsp oil in another skillet.  Add shallots, mushrooms and sauté until well browned.  Add to the venison for the last 10 minutes of cooking time
To finish:  Dissolve cornstarch in water and stir into pan. Continue stirring until quite thick. Remove from heat, add yogurt, mix thoroughly.
Serve over Gnocchi

Gnocchi
Cook gnocchi in rapidly boiling water just until they float.  Drain.  Heat 2 tsp olive oil in nonstick skillet.  Add gnocchi and fry until lightly browned, turning once.

You could make this with beef, of course. (How boring!)

I wonder how Sanglier Stroganoff would be?  (Sanglier is wild boar.)

Now I have to think of how to fix the leg….

5 thoughts on “Venison Stroganff; the update”

  1. Ina, I’m so excited about having a closet ;-))
    Zoomie, yes, of course (sniff!)
    Elizabeth, I make it with anything…. even chicken, but do vary the underlying flavors…
    Kevin, it was perfect on the gnocchi! It needed something with substance!

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