Big man on big mountain campus, Sam Smoothy, dishes up an hilarious recipe for SnowsBest that’s guaranteed to have you howling at the winter moon.
It’s impossible not to laugh when the big bearded big mountain FWT skier is around. His dad, they tell me, is even more of a legend. I mean, just look at him in this photo at Machu Pichu back in the day – those Smoothy genes run deep.
So it makes sense that Sam’s choice of athlete recipe for SnowsBest is none other than…Ron Smoothy’s InFamous Venison Strogganof.
“This is my favourite first cold winter nights feed as its a slow cooker, easy as and a crowd pleaser belly filler. And its my dads recipe, which I like” says Smoothy junior about this hilarious recipe below.
Ron Smoothy’s InFamous Venison Strogganof
Ingredients
Seasoned flour, 1 table spoon, 1 tsp salt, pepper
500g Venison
1-2 onions roughly diced
3 cloves garlic
Lots of mushrooms brown preferably 400-500 grams
Sour cream 150g or small bottle of cream.
Artesian Water.
Soya sauce.
Method
Chase a deer. Catch it and barter with it for some of its tasty goodness (or just hit the butcher’s and pretend you did the hunting yourself). Return home.
Hack meat into 3cm cubes.
Coat with seasoned flour, brown with oil in pan, then brown onions & garlic.
Transfer to deep casserole dish and add water and a large splash of soya sauce to ¾ cover meat, add ½ of the mushrooms finely chopped.
Cook at 170c until tender 1-2 hours.
Leave outside to cool under the stars of the first cold night of winter. CRUCIAL. Tape lid closed to prevent pesky predators stealing your lady impressing feast.
On night of serving open a bottle of good hearty red. Consume most of it while whispering sweet nothings to the casserole dish.
Add rest of mushrooms roughly chopped, sour cream, lemon juice and salt to taste and 1 tsp smoked paprika.
Reheat and serve on carrot and kumara mash.
Bow modestly to applause.
You can follow Sam Smoothy on Instagram, stalk him on Facebook and check out his website.
