Venison Steaks with stroganoff sauce & shoestring fries

1. To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated. 2. Meanwhile, heat enough oil to come 4-5 cm up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot. 3. Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison. 4. Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil. 5. Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side. For other options you can exchange the fries for mash, sweet potato fries or rice. Also 2 tbsp of brandy can be added to the sauce with the paprika and tomato puree, however be careful as it can set alight.