Sauté Stroganoff with Game
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Thomas Rode Andersen
Former Michelin chef
Try Thomas Rode's quick version of sauté stroganoff with red deer – it's always in the cabinet.
Thomas Rode loves to hunt, which is why the dish is made with sirloin from red deer.
It can of course also be prepared with tenderloin, tender sirloin or fillet of beef or veal.
In the video, Thomas Rode prepares the dish over an open fire, but you can easily make it on a frying pan at home – directly on the stove.
Servings
: 4
servings
Ingredients
800
g
tenderloin or fillet of red deer, roe deer or wild boar
2
tbsp
smoked paprika
100
g
bacon piece
2
shallots
2
cloves
garlic
200
g
button mushrooms
1
tsp
tomato paste
2
tomatoes
1
dl
strong game or veal stock
4.5
tbsp
crème fraîche 38%
herbs for garnish - scallions, oregano, parsley
Avoid screen shutting off
Instructions
Step 1/13
Peel garlic and onions. Slice onions finely, and crush the garlic cloves. Tomatoes are cut into concassé (freed from seeds and cut into dice).
Step 2/13
Cut bacon into sticks (thick slices which are again cut across).
Step 3/13
Wash the mushrooms and remove the root and cut quarters from top to bottom.
Step 4/13
Cut the meat into nice uniform, not too thin strips lengthwise.
Step 5/13
Toss the meat in paprika, olive oil, salt and pepper.
Step 6/13
Fry the bacon in a hot pan until golden and crispy. Remove it from the pan.
Step 7/13
Add a little olive oil or butter and now fry the meat quickly at high heat, 1-2 min. The strips should still be rare. Remove the meat from the pan and turn down the heat slightly.
Step 8/13
First add mushrooms to the pan, sauté for a minute and then let shallots and garlic follow. Sauté it through for 1-2 min.
Step 9/13
Then comes the tomato paste which is sautéed for 1 minute.
Step 10/13
Add the stock and crème fraîche and then simmer it evenly with the crème fraîche.
Step 11/13
Turn the meat in the sauce and warm it through until the meat is pink.
Step 12/13
Taste and adjust with salt and pepper.
Step 13/13
Serve the sauté on a warm plate and sprinkle with chopped parsley, scallions, oregano or a mixture thereof. Serve with rice or mashed potatoes. Bon appétit!
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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