This is adapted from a Jamie Oliver Venison stroganoff recipe. I've adapted it for roo or wallaby. Jamie used the fungus 'Chicken of the Woods' instead of mushrooms - if you can get it, use it, but any other flavourful mushrooms will suffice (stay clear of white supermarket mushrooms). Takes about 15 minutes to cook once prepped, so start your rice before you start the onions. And use a large, heavy frying pan - it needs to get really hot so the roo cooks quickly (it should'nt be in the pan for more than 5 minutes or else it gets tough)
Ingredients
1 large onion, finely diced
1 clove of garlic, finely chopped
500g Kangaroo or Wallaby, sliced into 2cm strips
500g Mushrooms (wild if possible, swiss brown/portobello or shitakes otherwise), sliced into 2cm strips
4 gherkins, diced finely
large handful of continental parsley, chopped
Olive oil
1 Tablespoon butter
Brandy
Salt, Pepper
Zest of 1 Lemon, finely grated
2 Tablespoons paprika
4 Tablespoons sour cream
Cooked rice, to serve
Method
• Coat meat in paprika and some salt and pepper - roll it around with your hands to make sure it's all coated easily. Add more paprika if needed.
• Fry onion in a splodge of olive oil in a large pan over medium heat until soft and slightly caramelised, add garlic and fry for a further minute. Remove from pan.
• Add some more oil to pan mushrooms to pan, fry until cooked through, stirring frequently. Set aside.
• Add more oil to the pan, ensure it is at the highest heat possible, then add meat. Cook for about 2-3 minutes, stirring frequently. The meat will still be bloody, but should be getting soft.
• Add a splash of brandy, and let boil. This might flame above the pan. Be dramatic, but try not to burn the place down.
• After a few seconds add back the mushrooms, onion and garlic, and the butter, parsley and gherkins (save a little of these two for garnish). Cook for another minute, then remove from heat.
• Stir through sour cream and lemon zest.
• Serve with plain rice, garnished with remaining parsley and gherkins.
