Cook the tagliatelle in a large pan of salted water, until tender.
Heat the oil in a large pan or wok until very hot, and then quickly stir-fry the venison and smoked bacon until browned. Remove from the pan and set aside.
Reduce the heat to medium and add the butter. Add the onion and cook for about 5 minutes. Next, add the garlic and mushrooms and cook for further 4-5 minutes. Stir in the brandy and the beef stock.
Mix the cornflour with a little water, add the crème fraiche, thyme, nutmeg, paprika and cayenne, and thicken with the cornflour.
Return the cooked venison and bacon to the pan and then cook for another minute.
Drain the tagliatelle in a colander, add the stroganoff mixture, and garnish with the chopped parsley.
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