Mark Cockcroftʻs modern spin on a Russian-origin dish that has become a world-renowned tradition will call back familiar flavors in a whole new way. The venison stroganoff is rich and creamy, while the buckwheat crepes give new meaning to the dish. It will equally satisfy with taste and innovation. Mahalo Mark!
RECIPE BY MARK COCKCROFT
- 1 lb Maui Nui ground venison
- 1 (16oz) package Maui Nui venison bone broth (or low sodium beef or chicken broth)
- ½ cup dry white wine or dry vermouth
- 1 lb Cremini mushrooms (or a mix of your favorites), sliced into bite-sized pieces
- 1 large shallot, minced
- Salt & freshly ground black pepper
- 1-1/2 tsp paprika
- 1 Tbsp tomato paste
- 2 Tbsp butter
- 1-1/2 tsp Worcestershire sauce
- 1-1/2 tsp Dijon mustard
- 1 cup sour cream or crème fraiche
- ¼ cup minced parsley and/or chives
- 2 Tbsp all-purpose flour
- 2 Tbsp neutral oil, divided
- See buckwheat crepe recipe below
In the same pan add 1 tbsp oil and the butter. When the butter has melted add the mushrooms and cook for about 4-5 minutes. Add shallots and season with a pinch of salt. Allow cooking until the shallots have softened and mushrooms are nicely browned.
Turn the heat down to medium and return the meat to the pan. Add the paprika and tomato paste and cook for a minute making sure to mix the paste in thoroughly. Sprinkle the flour over the mixture and stir to combine for a minute.
Next, carefully pour in wine scraping up any browned bits on the bottom of the pan, until the wine has almost all cooked off. Add the broth, Worcestershire sauce, and Dijon, mixing thoroughly, and bring to a simmer. Reduce the heat to low and simmer for 10 to 15 minutes to allow the flavors to mingle and the sauce to thicken slightly.
Then add the sour cream to a bowl. When the sauce has thickened, add about a half cup of the sauce to the bowl with the sour cream and whisk to incorporate. This will help keep the sour cream from becoming grainy or curdling. Pour the sour cream mixture back into the pan and mix thoroughly. Then gently heat through without returning the stroganoff to a simmer.
To serve place 3 warmed crepes (you can fold them in half and then in half again to make little triangles and arrange them in an overlapping pattern) on a plate or shallow bowl. Ladle a generous portion of the Stroganoff over the crepes and sprinkle with parsley or chive.
- 1 cup whole milk
- ¾ cup water
- 2 Tbsp butter
- 1 Tbsp neutral vegetable oil (canola, sunflower, etc.)
- 2/3 cup buckwheat flour
- ½ cup all-purpose flour
- ½ tsp fine sea salt or table salt
- 2 eggs
- Cooking spray, vegetable oil, or butter to grease the pan
In a medium saucepan add the milk, water, butter, and oil. Place over medium heat and cook until the butter has just melted (do not let the mixture come to a boil). Remove from the heat and let cool for a few minutes. Meanwhile, add the flour and salt to a blender. Add crack the eggs into a medium bowl and whisk until thoroughly mixed.
When the milk mixture has cooled a bit slowly drizzle it into the eggs, whisking constantly, until it is fully incorporated (the slow drizzle will help avoid scrambling the eggs). Add the mixture to the blender and blend for one minute to fully mix. Pour into a container (or keep it in the blender jar) and place it in the refrigerator for at least 2 hours and up to 24 hours.
To make the crepes, heat a small (6 inches or so) non-stick skillet over medium-high heat. Lightly grease the pan and add 2 to 3 Tbsp of butter to the pan, swirling to coat the bottom of the pan with a thin layer of the batter. Cook for about one minute until the batter is nearly cooked and then flip with a spatula. The first side should be browned in spots. Cook the other side for about a minute and remove it to a plate.