Venison and Wild Mushrooms in a Red Wine and Cream Sauce

[Big Horn Posse]

Ingredients
200g jasmine rice
Olive oil
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and sliced
300g venison loin or fillet, cut into finger sized strips
50ml red wine
50ml fresh cream
100ml good quality meat stock
1 tblsp smoked paprika
250g mixed mushrooms like oyster, winter chanterelles, ceps
1 small bunch flat leaf parsley, roughly chopped
Butter
Lemon juice
Crème fraîche
Gherkins, sliced


Method
Cook the rice by steaming it, by the time it is cooked your dish will be ready too.

In a bowl mix the venison and paprika, and set aside for the flavours to infuse.

Wipe the mushrooms clean with a brush or damp cloth, do not wash them, it will ruin them. Break them up into bite-sized pieces. Heat some olive oil in a large frying pan and add the onion and garlic, cook gentle for five minutes, remove from the pan onto a plate and turn up the heat.

Heat a little more olive oil and add the meat to the pan, it should be really sizzling. Cook the meat quickly and add the mushrooms. Return the onions to the pan. Pour in the hot stock and red wine, bring to the boil and cook for a minute as the liquid reduces, season with salt and pepper and finish with the cream and a light squeeze of lemon juice.

Fluff up the rice with a fork and serve the dish in two bowls, rice in one and meat sauce in the other.

Top the meat with a spoon of crème fraîche, some chopped parsley and sliced gherkins