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1
Cut the venison into strips.
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2
Rinse with water and pat dry with a paper towel.
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3
Season the venison with salt, pepper and the paprika.
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4
Make sure to massage the seasoning into the venison so the seasoning gets into every nook and cranny.
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5
Prepare the rice according to package.
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6
Heat your large saucepan over medium heat with 1 tablespoon of olive oil.
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7
Once it is nice and hot, add the minced onion and garlic.
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8
Cook the onion and garlic for about 10 minutes until they are softened and golden brown.
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9
Remove from the pan and put into a bowl for now.
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10
You will need them soon but not now.
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11
Add the remaining tablespoon of olive oil and saute the mushrooms for a couple minutes until they start to brown.
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12
Then add the seasoned venison and fry for 1 to 2 minutes while constantly stirring.
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13
Add the dried parsley and stir around.
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14
Then add the onions/garlic, butter and brandy to the pan.
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15
Stir until the butter has melted.
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16
Stir in the lemon zest and creme fraiche.
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17
Season the sauce with salt and pepper to taste.
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18
Let the sauce and meat simmer in the pan for a couple of minutes, but not too long because you dont want the meat to be tough and chewy.
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19
I read that this is a common problem with cooking venison.
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20
Id say simmering for 2 to 3 minutes would be good.
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21
To serve this dish, place the rice on the bottom of the plate and then top it with the venison and mushroom sauce.
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22
Add a dollop of sour cream and sprinkle with dried parsley flakes.
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23
Enjoy!
