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Wild Mushroom and Venison Stroganoff for Two Lucky People Recipe

Wild Mushroom and Venison Stroganoff for Two Lucky People

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Average Rating:

Total Reviews: 12

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  • on December 14, 2011

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    Really delicious. The store had white beech mushrooms and Sonoma brown oyster mushrooms so that's what I used. It was fun to cook, too. The hardest part was trimming the venison steaks to the proper shape, but once that was done it was very easy. The dish tasted very gourmet with the complex flavors hat were going on.

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  • on May 01, 2011

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    Amazing! I celebrate morel season each year with this recipe made with plenty of fresh morels. Before I made it for the first time I was unsure about the pickles but they really add just the right touch of sour.

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  • on March 03, 2011

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    So good...just made it for the first time, and although I burnt the rice (I need to buy a rice cooker badlyy- though the rice was still salvageable it was still super delicious. I had recently been given some venison and had never cooked with it before but after trimming it it was quite tasty. I always tend to add a bit more liquid and a bit more seasoning into every dish I make so as to make sure to have enough sauce. You can kind of keep track of proportionality in your head- and plus or minus the flavors that you choose...anyways I had a perfect amount of sauce and I think the next time I will just add more mushrooms because they pick up the flavors so beautifully. Oh also I used basil instead of parsley.

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  • on August 19, 2010

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    Thank you jamie, I made this last night...we loved it....If you want more sauce, it is simple...add more wine or cream...

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  • on June 02, 2010

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    With a splash of brandy and some creme fraiche, the whole dish lacked enough liquid to make a sauce. It was sticky and dryish. The flavors were very good, but I don't know how Mr. Oliver received 5-star ratings without sauce.

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  • on October 27, 2009

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    I made this dish over 1 year ago and I still can't stop thinking about it, it is that good! Thank you Jamie!

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  • on June 17, 2009

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    This is really good. Just don't overcook the venison. Must be pink. Fantastic.

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  • on March 29, 2009

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    I was hesitant at first (just recently had venison for the first time, but have always loved stroganoff. The pickles threw me at first, but overall it was a wonderful dish. Very simple to prepare and very flavorful. I would try to make it using beef next time instead of the venison..its that good.

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  • on January 31, 2009

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    I love Jamie at home program and his recipes, too bad there is not during the week and more often. I love his recipes mushrooms and strogonoff

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  • on May 19, 2008

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    Jamie, I cannot begin to tell you how much my husband and I enjoy your show and watching you cook with such ease...you are amazing! Your recipes are so unique not to mention how much fun it is to listen to your expressions and passion for food of all kinds. Anyway, I made this vension dish tonight with all the different varity of mushrooms I could gather at supermarkets in Atlanta (could not find Chicken of the Wood, surprise, surprise. My husband is a hunter, so venision in our home is not hard to come by. Wow, it was absolutely delicious. Better than I had anticipated. Even the gerkins...what a great, fun touch. I cannot wait to watch your show next Saturday. You have a special talent and we all appreciate you sharing with us.
    Thanks, Jamie.

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