200 g white rice
extra virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
300 g venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces
sea salt
freshly ground black pepper
1 tablespoon paprika
250 g mixed exciting and robust mushrooms, wiped clean, torn into bite-sized pieces
1 bunch fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely chopped
1 knob butter
1 good splash brandy
zest of ½ lemon
150 ml crème fraîche or soured cream
a few little gherkins, sliced