Last week we experienced our first proper cold streak of the winter, there was a dusting of snow and I de-iced my car on more than one occasion. It was a clear sign from nature that we shouldn’t be getting our barbecues our any time soon and that long and slow, hearty dishes are still perfect for this season.
It therefore seems as good a time as any to share with you this hearty venison stew, which is perfect for this time of year. It’s warming, rich, meaty and delicious, and goes perfectly with a big dollop of buttery mash potato! – in fact, I think I am going to have to make this for dinner again this week!
- 2 tbsp oil
- 1 large white onion – peeled and roughly chopped
- 1 large parsnip – peeled and sliced
- 2 small carrots – peeled and sliced
- 1 stalk celery – stringy bits removed and finely chopped
- 500g venison steak – cut into chunks
- 1 tsp juniper berries – crushed
- 1 clove garlic – peeled and finely chopped
- 150ml red wine
- 1 tsp finely chopped rosemary
- 400ml beef stock
- 1 tbsp red currant jelly
- 1 tsp marmite
Preheat the oven to 140’C
In a large cast iron dish, heat the oil and fry the onion until soft
Add the venison and fry until the meat has browned.
Stir in your vegetables and garlic and cook for 6-7 minutes to soften the veg slightly.
Add the remaining ingredients, bring to the boil and then cover and cook in the oven for at least 2 hours – the longer the better!!
Serve with some mash potato and seasonal greens.