-Modern British-

Venison, smoked bacon and mushroom stroganoff


    1 tbsp vegetable oil

    40 g butter

    400 g venison fillet or loin (cut into)

    100 g smoked bacon

    1 red onion (thinly sliced)

    1 large clove garlic (chopped)

    400 g chestnut mushrooms (sliced)

    2 tbsp of brandy

    2 tsp cornflour

    150 ml crème fraiche

    2 tsp of chopped thyme

    1 tsp paprika

    pinch of cayenne pepper

    pinch of nutmeg

    chopped parsley

    400g fresh green and white tagliatelle (or dried)

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Main serves 4

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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.  


Serve with rustic bread.

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