Serves 4. Preparation time 10 minutes. Cooking time 10 minutes.
3 tablespoons flour
1 tablespoon braai salt
ground black pepper to taste
500 g venison fillet, in finger-width strips
3 tablespoons butter
1 tablespoon sunflower oil
a dash of brandy
1 large onion, finely chopped
250 g mushrooms, sliced
1 tablespoon paprika
2 cloves of garlic, finely chopped
1 cup low-fat yoghurt or sour cream
salt to taste
a handful of fresh oregano, chopped
• Cook the rice before you start Put the flour, braai salt and black pepper in a bag. Add the meat and shake until the strips are covered
• Heat a pan and add 2 tablespoons butter and 1 tablespoon sunflower oil. Add the venison when the butter starts to foam. Fry the meat for about a minute until browned and put aside on a plate.
• Add a dash of brandy to the pan, allow the alcohol to evaporate and loosen the bits in the pan with an egg lifter. Reduce the heat and add the last tablespoon of butter, the onion, mushrooms, paprika and garlic Fry until the onion is soft but not brown.
• Add the yoghurt and heat the sauce to just below boiling point Stir the meat and its juices through the sauce and remove the pan from the heat.
• Add salt to taste, and sprinkle with fresh oregano. Serve immediately with rice and gherkins.
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