Venison Stew

This dish (adapted from a Mary Berry classic) is a top seller on my winter event menu. It feels enough of a treat for a Christmas party or New Year’s Eve dinner with village mates, but comforting enough for a Saturday night in with the kids. It could also be made with beef and freezes really well so is perfect to make up now and have in the freezer for those wonderful, but crazy, Christmas days!

To Buy

1.5 kg stewing venison, diced (available from most local butchers/farmshops)
150g streaky bacon, diced
2 onions
2 cloves garlic, peeled and chopped
600ml mulled wine
400ml good beef stock
2 tablespoons tomato puree
2 tablespoons redcurrant jelly
1 head celery, chopped
400g carrots, sliced
1 large bunch parsley
250g mushrooms, halved
Olive or rape seed oil
Salt and ground pepper

To Do

1. In a large ovenproof casserole dish brown the venison in batches and set to one side.

2. Fry the bacon in the olive oil for a few minutes, then add the onions, finely chopped parsley stalks and the garlic.

3. After 5 mins or so, once the onions have turned a lovely golden colour, add the venison back into the dish. Add the mulled wine, the stock, redcurrant jelly and tomato puree, stir until it comes up to simmering point.

4. Then add the mushrooms, carrots and celery. Season with salt and pepper to your taste. Bring to a gentle boil then place in the oven with a lid on at 160c/325f/bottom oven of the aga, for about 3 hours.

5. Just before serving stir through the chopped parsley leaves.

This dish is so rich and delicious all it needs is something simple with it like jacket potatoes and peas – perfect!

Jo Teague
The Merry Kitchen


(c) Can Stock Photo / StephanieFrey

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