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Venison stew

• Nick Nairn

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr and 50 mins

A star rating of 4.8 out of 5.222 ratingsRate

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Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness – try it as an alternative to turkey, or for Hogmanay

Easily doubled

Freezable

Egg-free

Healthy

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

• 2 carrots

  roughly chopped

• 140g turnip

  or swede, roughly chopped

• 2 onions

  roughly chopped

• 3 celery sticks

  roughly chopped

• olive oil

  and butter, for frying

• 1 garlic clove

  crushed

• 1kg boned leg or shoulder of venison

  cut into large chunks (or buy ready-cubed venison for stewing)

• 5 tbsp plain flour

  seasoned with salt and pepper

• 2 tbsp redcurrant jelly

  (or rowan or hawthorn jelly)

• 450ml dry red wine

  (Rioja is good)

• 450ml beef stock

• 2 thyme sprigs

• 1 bay leaf

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Nutrition: per serving

• kcal277

• fat10g

  low

• saturates2g

• carbs18g

• sugars2g

  low

• fibre2g

• protein30g

  high

• salt0.7g

  low

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Method

• step 1

  Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.

• step 2

  Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.

• step 3

  Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

Recipe from Good Food magazine, January 2006

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A star rating of 4.8 out of 5.222 ratings

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