Venison stroganoff

Tamara West

Low in fat, calories and cholesterol, Venison is jam-packed with vitamins and minerals and is one of the best dietary sources of iron.

Ingredients

1	Lemon, zested and juiced
125 g	Sour cream
1 Tbsp	Dijon mustard
400 g	Venison, stir-fry (Main)
1 Tbsp	Flour
2 tsp	Smoked paprika
1 tsp	Turmeric
½ tsp	Freshly ground black pepper
1 Tbsp	Oil
3 rashers	Bacon, chopped
1	Red onion, finely chopped
5	Mushrooms, finely sliced
2 cloves	Garlic, crushed
1 tsp	Ginger, grated
1 knob	Butter
4 servings	Noodles, cooked
1 handful	Coriander, to garnish

Directions

1 Mix the zest and juice of the lemon with sour cream and mustard. Set aside.

2 Chop venison stir-fry into even sized strips. Into a clean bag, place flour, smoked paprika, turmeric, and freshly ground black pepper. Add the venison and shake to dust it all over.

3 Heat oil in a frying pan. Add bacon, red onion, mushrooms, garlic cloves, and grated ginger. Cook slowly until the mixture is soft and fragrant. Remove from the pan and set aside. Add a knob of butter and when hot, add the meat and saute until browned, (3-5 minutes). Add the mushroom and sour cream mixtures and stir to combine. Season with salt and serve on top of noodles with a sprinkle of coriander.