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Jamie Oliver Venison Stroganoff

Jamie Oliver Venison Stroganoff
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Jamie Oliver Venison Stroganoff is a classic stroganoff-style dish made with strips of venison quickly seared, then finished in a creamy mustard and mushroom sauce. The method keeps the venison tender while allowing the sauce to develop depth and smoothness.

Ingredients

Scale

    • 500 g venison steak, cut into thin strips

    • 2 tablespoons olive oil

    • 1 medium onion, finely sliced

    • 250 g mushrooms, sliced

    • 2 cloves garlic, finely sliced

    • 1 teaspoon paprika

    • 1 tablespoon Dijon mustard

    • 150 ml beef stock

    • 200 ml crème fraîche or double cream

    • Salt and freshly ground black pepper

    • Fresh parsley, finely chopped, to finish

Instructions

Step 1: Prepare the venison

Pat the venison strips dry with kitchen paper and season lightly with salt and black pepper. Dry meat sears better and develops flavour quickly.

Step 2: Sear the venison

Heat a wide frying pan over high heat with one tablespoon of olive oil. Add the venison in batches and sear for 30–45 seconds per side, just until browned. Remove immediately and set aside. Do not overcook at this stage, as venison toughens quickly.

Step 3: Cook the onion

Lower the heat to medium and add the remaining olive oil to the same pan. Add the sliced onion and cook for 6–8 minutes, stirring regularly, until soft and lightly golden.

Step 4: Add mushrooms and garlic

Add the mushrooms and cook for 5–6 minutes, allowing them to release moisture and turn golden. Stir in the garlic and cook for 30 seconds until fragrant.

Step 5: Add paprika and mustard

Sprinkle in the paprika and stir well, then add the Dijon mustard. Cook gently for 1 minute to mellow the sharpness and build flavour.

Step 6: Deglaze with stock

Pour in the beef stock, scraping up any caramelised bits from the pan. Let it simmer for 3–4 minutes, reducing slightly to concentrate flavour.

Step 7: Add the cream

Lower the heat and stir in the crème fraîche or cream. Keep the sauce at a gentle simmer—never a boil—to prevent splitting.

Step 8: Return the venison

Add the seared venison back to the pan and cook for 1–2 minutes, just long enough to warm through and coat in the sauce.

Step 9: Season and rest

Taste and adjust seasoning with salt and pepper. Remove from the heat and let the stroganoff rest for 2–3 minutes before serving.

Find it online: https://jamieolivereats.uk/venison-stroganoff/