Venison stewby Josh Fraser |
| Preperation time: 15 mins Cooking time: 2 hours Serves: 4 |
| Recipe Ingredients |
| 1.3kg stewing venison, diced; 50g butter; 225g streaky bacon, chopped; 2 large onions, chopped; 1 large carrot, peeled and diced; 1 garlic clove, peeled and crushed; 2 tbsp plain flour; meat stock; 1 bay leaf; sprig of fresh thyme; 200g button mushrooms, sliced; 2 tbsp redcurrant jelly. |
| Recipe Method |
| Melt the butter in a large pan and brown the
bacon. Add the onions and carrots and cook until soft. Add the
venison, garlic and flour. Stir well. Add the wine and enough meat stock to cover, along with the herbs, mushrooms and redcurrant jelly. Season. Cover and simmer gently for one and a half, to two hours. Serve with mashed potatoes and green veg. |
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