Venison Stew recipe
information
Venison is becoming more widely available with the development of deer farming and can be bought all year round because of freezing techniques. The rich gamey flavour of venison comes out well in this slow-cooked dish.
ingredients
700 g (1 1/2 lb) shoulder of venison, cut into 1 cm (1/2 inch) cubes
50 g (2 oz) plain flour
salt and pepper
25 g (1 oz) butter
15 ml (1 tbsp) vegetable oil
2 medium onions, skinned and chopped
2 carrots, sliced
300 ml (1/2 pint) beef stock
150 ml (1/4 pint) dry red wine
bouquet garni
10 ml (2 tsp) red wine vinegar
50 g (2 oz) plain flour
salt and pepper
25 g (1 oz) butter
15 ml (1 tbsp) vegetable oil
2 medium onions, skinned and chopped
2 carrots, sliced
300 ml (1/2 pint) beef stock
150 ml (1/4 pint) dry red wine
bouquet garni
10 ml (2 tsp) red wine vinegar
method
1. Toss the venison in the flour seasoned with salt and pepper, shaking off any excess. Heat the butter and the oil in a large frying pan and fry the meat for about 10 minutes, until well browned on all sides. Using a slotted spoon, transfer to an ovenproof casserole.
2. Fry the vegetables in the fat remaining in the frying pan until golden. Drain well and add to the meat in the casserole. Stir the rest of the flour into the fat in the pan and cook gently, stirring, until brown. Remove the pan from the heat and gradually stir in the stock and wine. Bring to the boil, stirring, until thickened.
3. Pour the sauce over the venison and season to taste, then add the bouquet garni and the vinegar.
4. Cover the casserole and bake at 170°C (325°F) mark 3 for about 2 hours or until the meat is tender. Remove the bouquet garni before serving.
2. Fry the vegetables in the fat remaining in the frying pan until golden. Drain well and add to the meat in the casserole. Stir the rest of the flour into the fat in the pan and cook gently, stirring, until brown. Remove the pan from the heat and gradually stir in the stock and wine. Bring to the boil, stirring, until thickened.
3. Pour the sauce over the venison and season to taste, then add the bouquet garni and the vinegar.
4. Cover the casserole and bake at 170°C (325°F) mark 3 for about 2 hours or until the meat is tender. Remove the bouquet garni before serving.
serving amount
serves 4
rate this recipe
7.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
