This post is sponsored by Nuffnang.

This nearly turned into the $100 stroganoff.

I was kindly given $100 voucher to shop and prepare a meal using produce from the Prahran Market. I didn’t think I could just get away with a simple pasta dish. I scoured my recipe books looking for something unique. I thought perhaps a three course meal, or an extremly difficult dessert, but couldn’t find anything that would feature the amazing array of produce available at Prahran Market.

Then I came across this dish which involved venison, fancy mushrooms, and a varity of ingredients from other stalls.

I didn’t think this was a dish Hamsley and I should consume on our own, so I offered to cook it for Dad for his birthday. I called up Cester’s Poultry and Game to order some venison. They stock frozen fillets and the guy on the phone was ever so helpful. He asked me what cut I was after, and after I said in a whimpery  tone “ummm… I don’t really know…” he helped me work out which cut would work best. At $89.95 a kilo …. the price was a little deer … *bom tish* … sorry, the venison jokes have been flying around by people on twitter and facebook!

I also sourced the best mushrooms in the world, chantarelles from Damian Pike, Wild Mushroom specialist. Because they are the best mushrooms in the world, and come from France, the price was $150 a kilo!! Luckily they don’t expect you to buy it by the kilo. I got 100g and asked what would work well with them, and the chap there was only too happy to talk to me about different varities that would work best in my dish. He liked the sound of the venison stroganoff, and wished me luck as I headed off on my way. What was weird was I was just casually buying my mushrooms next to Toby Puttock. I didn’t expect that!

The dish itself was spectacular… if I may say so myself. Thanks to Mum who took care of doing the sweet potato straws.. I served the dish also with pasta as that’s what we’ve usually had stroganoff with. The venison had a lovely gamey flavour, whilst the mushrooms added a great taste and texture to the dish.

So there you go, a dish using a combination of every day ingredients, and some harder to find produce, and it didn’t cost $100. Although I could have lashed out and got truffles as well, I didn’t!

Venison Stroganoff with Sweet Potato Straws
Jane Lawson – Snowflakes & Schnapps

Sweet Potato Straws
2 white or orange sweet potatoes
vegetable oil, for deep-frying
sea salt, to taste

Venison Stroganoff
3 tablespoons butter
2 tablespoons olive oil
250g French shallots, halved lengthways
250g mixed seasonal mushrooms, such as Swiss brown, chantarelle, fresh porcini (cep) or pine mushrooms, sliced if large
3 garlic cloves, crushed
700g venison fillet, cut into 5mm thick slices
2 tablespoons brandy
250ml good-quality veal stock
1½ tablespoons tomato paste
2 teaspoons dijon mustard
½ teaspoon caster sugar
a large pinch of ground allspice
160g crème fraîche

1. To make the sweet potato straws, cook the whole sweet potatoes in boiling water for 15 minutes, or until just starting to become tender. Drain well and when cool enough to handle, peel and slice into very neat fine strips – about 6cm long and 5mm wide. Fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 180ºC. Deep-fry the potato straws, in batches, for 3-5 minutes each, or until crispy and golden. Drain on paper towels and season with sea salt. Keep warm in a low oven until ready to serve.

2. Meanwhile, heat half of the butter and half of the oil in a large heavy-based frying pan over medium-high heat. Add the shallots and cook for 5 minutes, or until golden. Add the mushrooms and a pinch of salt, and sauté for 6-8 minutes, or until softened and lightly golden. Stir in the garlic and cook for a further 1 minute. Remove the mushrooms from the pan and set aside. 

3. Add the remaining butter and oil to the pan and increase the heat to high. Toss the venison slices with a little salt and freshly ground black pepper. Working in small batches, quickly swear the slices of venison for 15 seconds each side, or until nicely browned. Set aside. Reduce the heat to medium. Carefully stir in the brandy and stock, scraping up any cooked-on bits. Add the tomato paste, mustard, sugar and allspice and bring to the boil. Add a large spoonful of the hot liquid to the crème fraîche and whisk to combine, then add all the crème fraîche to the pan and stir well. Allow to simmer for 5 minutes, or until thickened slightly. Return the mushroom mixture to the pan and allow to gently reheat for a few minutes. Add the venison with any resting juices to the pan and turn to coat in the sauce. Season to taste and serve with the sweet potato straws on the side.

Serves 4-6.