Ghillies’ venison stew

Name: Ghillies’ venison stew
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 900 g (2 lb) venison, from leg or haunch; 25 g (1 oz) flour; 50 g (2 oz) bacon fat or 2 tablespoons vegetable oil; 900 g (2 lb) venison, from leg or haunch; 900 g (2 lb) venison, from leg or haunch; 4 juniper berries, crushed; salt, freshly ground pepper; salt, freshly ground pepper; 1 glass port; 275 ml (½ pint) beef stock made with stock cube and water; 275 ml (½ pint) beef stock made with stock cube and water; 275 ml (½ pint) beef stock made with stock cube and water; 50 g (2 oz) bacon fat or 2 tablespoons vegetable oil; 2 onions, coarsely chopped; 2 rashers bacon, chopped; squeeze of lemon juice

Preparation info

To Serve
Four

Difficulty
Medium

Appears in

British Cooking

By Caroline Conran

Published 1978

About

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) venison, from leg or haunch
25 g (

Europe
United Kingdom

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