Venison Stew

Name: Venison Stew
Yield: Serves 8
Ingredients: ½ bottle red wine; 300 ml strong beef stock; 3 tbsp redcurrant jelly; 250 g Chantenay carrots, peeled and kept whole; 2 parsnips, cut into large slices; 1 tbsp ground turmeric; 1 tsp freshly ground black pepper; 3 rosemary sprigs; 6 sage leaves, finely chopped; 2 small hot red chillies; 50 g cornflour; wilted spinach; mashed potatoes; 1 tbsp olive oil; 2 onions, finely diced; 25 g butter; 500 g mixed mushrooms, sliced; 4 rashers streaky bacon, chopped; 2 kg venison, diced; 6 garlic cloves, 4 finely chopped, 2 crushed

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

This is a real family favourite – it is a wonderful, warming stew that’s brimming with health-giving spices. It freezes well too, so when I know I’m going to have a busy time or be away I make up big batches and pop them in the freezer.

Ingredients

1 tbsp olive oil
25 g butter
2 onions,

Stew
Main course
Spicy

Method

Preheat the oven to 150°C/300°F/Gas Mark 2 (or use aslow cooker if you have one).

Heat the oil and butter in a lidded casserole dish on the hob. Add the onions and cook until soft and golden.

Add the bacon and mushrooms and