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Ghillies’ venison stew
- To Serve
Four
- Difficulty
Medium
Published 1978
Venison is often available in country markets and can be a good, inexpensive buy. The ghillies like to stew their venison to counteract the dryness of the meat.
Ingredients
900 g 2 lb 25 g
Method
Cut the trimmed venison into cubes and roll them in seasoned flour.
Melt the bacon fat or oil in a heavy casserole and fry the chopped onions and bacon until the onions are turning colour. Now add the meat and fry, turning the pieces of meat over in the fat as they brown. Add a squeeze of lemon juice, the port, stock, and juniper berries and any remaining flour. Season with salt and pep
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