Winter venison stew

Name: Winter venison stew
Cuisine: Northern Europe
Ingredients: vegetable oil; 1 kg neck of venison, diced; salt and pepper; salt and pepper; 50 g plain flour; 1 onion; 2 cloves garlic; 2 tsp tomato purée; 1.5 litres venison or dark chicken stock; 1.5 litres venison or dark chicken stock; 4 large carrots; 2 turnips; 2 small swedes; 8 baby onions; 25 g butter

Mince & Dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

All the flavours of winter are in this classic dish but it will fail to deliver if the meat is served dry or tough. The secret is to use neck or shoulder, well sealed on all sides to ensure you lock in the moisture and flavour and slow cook to keep it tender.

Ingredients

vegetable oil
1 kg neck of venison, diced
salt and pepper
50

Europe
United Kingdom
Winter

Method

Heat a little oil in a large low-sided pan to smoking point (very hot). Season and dust all the venison in the flour.

Add half the venison to the pan and seal, making sure it colours well (this makes the colour of the sauce), then remove. Reheat the pan and repeat with the rest of the venison. Remove from the pan.

Add a little more oil and sweat the finely chopped onion and garl