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Venison Liver Stroganoff

Venison Liver Stroganoff

curtispittsmail

Serves 4

Prep Time: 10 mins

Cooking time: 15 minutes

 

Ingredients

 

  • 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

 

Method

 

  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.

 

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At Curtis Pitts Deer Services, our wild venison is a natural result of our conservation management to increase biodiversity and maintain the quality and structure of our deer populations. Our mission is always to produce the finest quality, traceable and sustainable wild venison and game that you can eat with complete confidence, knowing we stand behind every step in our process.

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