Ingredients
- 2 carrots, roughly chopped
- 2 onions, roughly chopped
- 3 celery sticks, roughly chopped
- oil and butter, for frying
- 2 garlic clove, crushed
- 1kg boned leg or shoulder of venison, cut into large chunks
- 5 Tbsp flour or (gluten-free) seasoned with salt and pepper
- 2 Tbsp redcurrant, blackcurrant or grape jelly
- 450ml dry red wine
- 450ml beef stock
- 2 thyme and rosemary sprigs
- 1 bay leaf
OLD-FASHIONED VENISON STEW
Method
- Heat oven to 180C/fan 160C
- 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
- Dust the venison with the seasoned flour and coat well, shake off excess flour
- 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
- Add the 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 hours or until tender
- Remove from the oven and check the seasoning
- Serve with a creamy mash, wet polenta or mashed carrot and swedes
Comments
Thanks to RED TUSSOCK VENISON for providing the fresh wild venison used in the cooking demonstration at the Otago Farmers Market
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