This recipe is from Stephanie Moon. Our venison is full of flavour and sourced from Scottish wild deer. Venison is a lean red meat, low in fat and cholesterol, and it makes a great alternative to beef.
- 3 kg diced venison haunch
- 3 large carrots peeled and chopped into rounds
- 2 white onions peeled and chopped into large dice
- 1/2 swede peeled and chopped into dice
- 2 large parsnips peeled and chopped into dice
- 1/2 bottle red wine (we’d suggest a Rioja)
- 2 tablespoons of tomato puree
- 2 tins of Italian chopped tomatoes
- 3 heaped tablespoons of redcurrant jelly
- 4 bay leaves
- Yorkshire rapeseed oil to fry the base
- Salt and pepper if required
Simply fry the venison chunks in a hot pan with a tablespoon of rapeseed oil until golden (I would suggest doing this 2-3 times so as not to overload the pan and allow the meat to colour).
Then fry the vegetables as above and then add them both together with the tomato puree. Cook for 5 minutes on a medium heat to cook out the tomato puree. Then add the red wine and simmer in the pan until reduced by half.
Next add the 4 bay leaves, the 2 tins of Italian chopped tomatoes and the redcurrant jelly. Just cover the mixture in the pan with cold water and bring to the boil, and then simmer gently or place in a slow cooked and cook out.
This stew will take approximately 2 hours to simmer slowly or you can leave it in a slow cooker all day on a slow heat.
Check the seasoning and the thickness of the casserole mix - you may need to add a little more liquid if required.
Serve with Blacker Hall roast potatoes or mash, or simply make some boiled new potatoes for a lovely supper.