150g shimenji mushrooms
500g trimmed venison loin or haunch
1 medium onion
1 clove of garlic
1 bunch chives
100g unsalted butter
100ml vegetable oil
2 teaspoons sweet paprika
50ml brandy (you could use white wine or madeira as an alternative)
200ml sour cream
Tagliatelle or steamed rice
Prepare the shimenji mushrooms by cutting the stalk 2cm down from the cap.
Cut the venison into 1cm thick steaks cutting across the grain and then into batons.
Peel and finely dice the onion.
Peel and finely crush the garlic.
Finely chop the chives and cut the gherkins into batons.
Heat a large frying pan and add 30g of butter, when sizzling add the mushrooms, lightly season with salt, toss and keep them on a high heat for 30 seconds before taking off and draining.
Wipe and re-heat the frying pan, add the oil followed by the venison, season with salt and then turn each piece of meat until caramelised on all sides but still rare.
Remove the meat to a colander and wipe the pan once again.
Heat the pan to a medium heat and add the remaining butter followed by the onion and garlic.
Sweat this mix down until fully softened but without any colour, this should take around 5 minutes.
Add the paprika and cook for a further minute before turning up the heat and adding the brandy which should flame.
Once the flames have gone out add the sour cream and a good squeeze of lemon juice.
Put the venison back into the sauce along with the chives and check for seasoning.
Serve with tagliatelle or steamed rice with the mushrooms and gherkins sprinkled over the top.