Venison Stew
Description
A gorgeous and tasty dish that melts in the mouth...
Ingredients
At a glance
Difficulty
Challenging
Course
Main Courses
Scottish
Stew
Serves
6
The croutons:
- Wholemeal bread
- Sea salt
- Olive oil
The stew:
- 5 venison steaks cut into 2cm cubes
- 1lb / 450g belly pork, skinned and cut into 2cm cubes
- 2 medium onions, chopped
- 1 bottle of red wine
- 2 sprigs of thyme, 3 bay leaves and the green part of 2 leeks tied in a bundle
- 2 large garlic cloves, thickly sliced
- 12oz / 350g mushrooms
- 1tbsp rowan jelly (or redcurrant jelly)
- Sea salt and freshly ground black pepper
- 1tbsp cornflour, slaked with water or wine
- Chopped fresh parsley
Methods/steps
Day before
Cook up some croutons : heat up some nice olive oil on a tray in oven, add cubes of wholemeal bread, toast till golden, sprinkle with sea salt and put in airtight container.
Fry the onions in pan until going brown then add to casserole dish.
Flash fry the pork in small amounts (so they don't stew) and add to casserole.
Flash fry the venison to seal in the goodness with some of lovely leftovers in the pan and add to pan.
Deglaze pan with red wine and add to casserole.
Add onions and bunch herbs tied in bundle.
(If you can heat casserole dish on cook top, bring it to boil)
Put dish in oven for an hour at 180 degrees or so, then leave overnight.
On the Day
Sauté the mushrooms in butter and seasoning and add to casserole.
Cook the casserole at 160 degrees for an hour.
Remove herby bundle.
Add rowan jelly (add some at the side when serving too)
Thicken with cornflour.
Serve with croutons and chopped parsley.
Cook up some croutons : heat up some nice olive oil on a tray in oven, add cubes of wholemeal bread, toast till golden, sprinkle with sea salt and put in airtight container.
Fry the onions in pan until going brown then add to casserole dish.
Flash fry the pork in small amounts (so they don't stew) and add to casserole.
Flash fry the venison to seal in the goodness with some of lovely leftovers in the pan and add to pan.
Deglaze pan with red wine and add to casserole.
Add onions and bunch herbs tied in bundle.
(If you can heat casserole dish on cook top, bring it to boil)
Put dish in oven for an hour at 180 degrees or so, then leave overnight.
On the Day
Sauté the mushrooms in butter and seasoning and add to casserole.
Cook the casserole at 160 degrees for an hour.
Remove herby bundle.
Add rowan jelly (add some at the side when serving too)
Thicken with cornflour.
Serve with croutons and chopped parsley.
Reviews
Additional Tips
'I served it with some dauphinoise potatoes and steamed vegies' (anax).
For having tasted it I can say it's heavenly (MysticMC).
Read the discussion about this recipe on the Forum.