- 1 tbsp olive oil
- 1 onion, sliced
- 1 clove of garlic, crushed
- 1 tbsp butter
- 250 g mushrooms, sliced
- 500 g First Light venison stir fry
- 1 tbsp flour
- ¾ cup Tatua™ sour cream or crème fraîche
- 1 tsp wholegrain mustard
- ½ cup beef stock
- Chopped parsley
Heat the olive oil in a heavy pan then add the sliced onion and cook on a medium heat until completely softened, approx. 15 mins. Add the garlic and cook for a 2-3 mins before adding the butter.
Once the butter is foaming a little, add the mushrooms and cook for around 5 minutes until completely softened. Remove from the pan and set aside.
Toss the venison in the flour along with a good pinch of salt and pepper. In batches sear the venison in a hot pan with a dash of oil. Tip the browned venison back into the pan along with the cooked mushrooms and onion.
Whisk the crème fraîche, mustard and beef stock together, then pour in with the venison and mushrooms. Bring to simmer and cook for around 5 minutes. Scatter with parsley, then serve with pappardelle or rice.