Venison Stroganoff

2 lbs venison backstraps, trimmed and cut into finger-sized pieces
2 t kosher salt (maybe more)
2 t cracked pepper
2 T paprika
Up to 2 lbs interesting mushrooms
2 medium onions chopped small
4-6 medium cloves garlic
1 1/2-1 3/4 cups sour cream (or creme fraiche)
2 T dry parsley (or a small bunch of flat parsley, stems finely chopped and leaves rough chopped )
2-3 T butter
1 t marjoram
1 t tarragon
1/8 t nutmeg
1 T sugar
1 T lemon juice (or the zest from one lemon)
Olive oil

Rub salt, pepper, and paprika into the venison; set aside.
Sautee onion and garlic in olive oil until onion softens. Remove from heat and put in a separate dish.
Add more olive oil to the pan and heat. Add mushrooms, tarragon, and nutmeg and sautee until mushrooms begin to brown.
Add venison and cook for a few minutes. Add onion/garlic mixture (if using fresh parsley, add parsley stalks) and finish browning the venison (don't over cook or it becomes tough).
Add butter, sour cream, dry parsley, sugar and lemon and cook till sauce is mixed and venison reaches medium/medium rare.
If using fresh chopped parsley leaves, sprinkle over top and serve. 


JYD #126
Super JYD #13

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