Ed’s Special: Venison Stew

This morning Sophie for some unknown reason suggested we get some meat from the freezer for dinner. She must have had game on the brain as she requested the pack of diced venison I bought about 6 weeks ago from Sainsburys. I’m amazed she remembered it was there; I’d forgotten all about it.

Later on that day I was in the process of preparing it when I felt that cooking it needed jazzing up or it would be too samey and gamey. Between us we brainstormed and came up with the orange and nutmeg angle.

I would normally put bacon with venison but we were all out of that. This worked better than I could have dreamed anyhow.

  • 400g diced venison
  • 2 red onions
  • 2 cloves garlic
  • 3  medium carrots
  • 1 parsnip
  • 5 medium mushrooms
  • 2 sticks of celery
  • tablespoon of tomato puree
  • zest of 1 orange
  • pinch of nutmeg
  • 2 bay leaves
  • glass of red wine
  • glass of water
  • salt and pepper
  • wholemeal flour
  • potatoes, 1 parsnip, butter, and milk for mash

Get yourself a le creuset  pot or equivalent.

Chop your veg, then fry the onions and garlic in plenty of olive oil, adding the chopped celery, carrot, parsnip, and mushrooms.

Sweat this lot for 10 minutes.

Put the oven on 180C.

Remove from the pot . Add more oil and place the venison pieces first in flour and then in the pot. Turn and cook on the hob for a few minutes till browned.

Add the glass of wine.

Add the fried veg, nutmeg, bay leaves, orange zest, and salt and pepper.

Top up with the glass of water.

Bring to the boil on the hob, then place in the oven for 2 hours at 180C. Check occasionally that the consistency is as you like it. The flour on the meat tends to keep the sauce good and thick.

Serve with the mash and the rest of the wine.


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