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Venison with Wild Mushroom Stew
- Serves
4
- Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
This is a central European recipe; I can’t remember whether it came from a Polish or a Hungarian friend, but it is jolly good. Use a mixture of wild mushrooms—whatever is growing. If you have none, use field mushrooms but the colour may suffer!
Ingredients
1 pound 14 ounces - olive oil
Method
Cube the meats and brown them in olive oil. Transfer with the sausage to a large heavy pan for which you have a lid.
In another pan, chop the onions and garlic and sauté until golden. Mix in the paprika and add it all to the meat. Add all the remaining ingredients, except the cream. Bring to a boil, stir in the cream, cover, and simmer for 1 hour. Check the seasoning (add more salt and
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