We have venison in all it’s forms this week, with roast haunch, steaks, loin, mince and of course diced for casseroles available from the butchery, while the deli counter is stocked with venison pies and sausage rolls (topped with fresh rosemary and coriander seeds). If you are thinking of celebrating Burns Night, but Haggis doesn’t appeal, then venison is the perfect alternative. Here is a recipe for a simple, delicious Venison Stew
- 750g diced venison shoulder cut into 1in chunks
- 50ml vegetable oil
- 2 medium onions, sliced
- 4 whole garlic cloves
- 100g smoked bacon, cut into 1⁄2in chunks, with rinds removed
- 2 tbsp tomato ketchup
- 100ml beef stock
- 425ml real ale
- 1 bunch thyme
- 250g carrots
- 250g potatoes diced
- 25g butter with a spoonful of flour rubbed in
- Salt and pepper
Brown the venison chunks in a pan with hot oil until golden. Remove them and fry the onion, garlic cloves and bacon chunks. When everything is brown, add the ketchup, stock and ale and return the venison. Use the bacon rinds to tie the thyme into a bundle and put it in the stew.
Simmer in a heavy casserole for three hours, stirring occasionally. Add the carrots and potatoes and cook for 25 minutes more until the meat is almost falling apart. Thicken with the butter and flour and season well.