Venison, Kale & Mushroom Stroganoff

SERVES 2 

125g brown basmati rice 
200g venison steaks, sliced into strips 
Olive oil for frying 
2 shallots, peeled and finely sliced 
100-150g black kale, leaves stripped from their stalks and shredded 
2 portobello mushrooms, thinly sliced 
1 tsp paprika 
0.5 tsp smoked paprika 
100ml white wine 
150ml crème fraîche 
1 lemon 
1 tbsp chopped dill leaves 
Salt & pepper 

1. Boil a kettle of water. Rinse the rice in a sieve, then transfer to a saucepan with a good pinch of salt. Add plenty of boiled water. Bring to the boil and cook until the rice is just tender, approximately 20-25 mins. Drain once cooked. 
2. Season the venison. Once the rice has been cooking for 15 mins, heat 1 tbsp oil in a frying pan. When the pan is very hot, stir-fry the venison strips for approximately 1 min or so, to seal and brown them. Transfer to a plate. 
3. Lower the pan heat slightly. Add a splash more oil, the shallots, kale and mushrooms. Stir-fry on a medium heat for approximately 3-4 mins, until the mushrooms have softened. 
4. Add the venison back to the pan. Stir-fry for 1 more min. Add both the paprikas, then the wine. Let the mixture bubble until the wine is almost all absorbed. 
5. Add the crème fraîche. Let it gently bubble for a couple of mins to thicken the sauce. Add a squeeze of lemon juice and season to taste. Stir in the dill. Serve with the cooked and drained rice. 

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