Venison stew

Name: Venison stew
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Cuisine: European, British
Ingredients: 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

Instructions

Prep:15minCook:1h 50min

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

Updated at: Thu, 07 Nov 2024 22:05:01 GMT