Venison Liver Stroganoff

Keith Greig from Field to Fork Food

Keith Greig from Field to Fork Food

Serves 4

Prep Time: 10 mins

Cooking time: 15 minutes




  • 1 venison liver, sliced (approx. 700g)
  • 1 tbsp wholegrain mustard
  • 2 shallots slice
  • 4-5 large mushrooms, sliced
  • 1-2 handful spinach
  • 25ml brandy
  • 1 tbsp olive oil
  • 150 ml Greek yoghurt
  • 150 ml crème fraiche




  1. Slice the shallots, mushrooms and liver then place to one side.
  2. Pour 1 tbsp olive oil into a large frying pan and place over a medium heat. Add the shallots and mushrooms to the pan and let them soften for 5 minutes.
  3. Add the sliced liver to the pan and let it brown all over for 5 minutes before adding the brandy and giving it a good mix. Next, add the mustard, yoghurt and crème fraiche then remove from the heat.
  4. Stir in a handful or two of fresh spinach and let it wilt.
  5. Serve hot with rice or boiled baby potatoes.