Venison Stew (Abel & Cole Recipe)

Serve with crusty bread, for 4

  • 1 tablespoon oil
  • 250g streaky bacon, pancetta or chorizo, chopped
  • 750g-1kg venison meat, cut into large cubes
  • 1 tablespoon plain flour
  • 2 large onions, peeled and sliced
  • 1 tablespoon minced garlic
  • 4 large carrots, scrubbed, cut into large chunks
  • 2 bay leaves
  • 1 tablespoon fresh thyme or 1/2 teaspoon dried
  • 200ml red wine
  • 600ml (plus extra if needed) beef or chicken stock

Method

Preheat the oven to 160°C/315°F/Gas Mark 2-3. Heat the oil in a large, heavy frying pan over a gentle medium heat. Add the bacon and fry gently until it starts to brown and the fat renders out. with a slotted spoon, transfer the bacon to an oven-safe casserole dish (with a lid). Reserve the bacon fat in the frying pan and place back on the heat. Place the venison in a bowl, add the flour, and toss lightly to coat. Add the venison to the frying pan and brown the outside, transferring it to the casserole when it is lightly coloured. Add the onions to the pan and sauté until soft, 5-10 minutes (do not brown them). Transfer to the casserole. Add the garlic, carrots, herbs, and wine to the pan, and let the wine bubble for 1 minute. Pour into the casserole, and add the stock. The meat should just be covered in liquid. Cover and place in the oven, cooking until the venison is lovely and tender, 1 ½ to 2 hours (or longer, depending on your preferences and the meat). Season to taste.

Slow-cooked Wild Venison Stew (Abel & Cole Recipe)

This is soul-warming at its finest. Serves 4.

  • 3 tbsp olive oil
  • 500g diced venison
  • 1 large carrot, cut into 1cm dice
  • 1 rib of celery, cut into 1cm dice
  • 1 large onion, finely chopped
  • 2 portobello mushrooms, cut into 1cm-thick slices
  • Leaves of 1 large rosemary sprig, finely chopped
  • 400g tin of chopped tomatoes
  • 500ml of a good Rioja

Method

Heat the oil in a large, heavy-based, flameproof casserole dish over a high heat. Season the meat and fry half of it in the dish for 5 minutes, turning once or twice until the meat is well browned. Transfer to a plate then repeat with the remaining meat. Set the venison to one side.

Place the carrot, onion and celery in the pan and cook for 3 minutes, or until the vegetables are beginning to soften. Add the rosemary and tinned tomatoes, and cook for a further 5 minutes, stirring from time to time.

Return the meat to the pan, add the wine and then bring to the boil. Reduce to a gentle simmer, throw the mushrooms in, then cover and cook for 1½ hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes until the sauce is reduced, stirring as necessary.

Using the back of a spoon, roughly break up the diced venison. Check the seasoning and serve with Dauphinoise potatoes and some hearty greens.

 

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