Serves
6
Venison Stew
A hearty autumn stew using venison which is great when in season. If you can’t get hold of venison, you can use beef instead.
Ingredients
- 1 tbsp olive oil
- 800g venison, cut into chunks
- 2 onions, chopped
- 3 garlic cloves, finely chopped
- 3 carrots, peeled and chopped
- 2 sticks celery, chopped
- 1 tbsp juniper berries, bashed in a pestle & mortar
- 1 tbsp rosemary
- 2 beef stock cubes
- 550g new potatoes, larger ones halved
- 100g green beans, trimmed and chopped
- 100g mangetout, chopped in half
- 3 tbsp gluten free flour
- Small bunch fresh parsley, finely chopped
Directions
- In a large pan, add the oil and venison and cook on high heat until the venison has browned.
- Add the onion, garlic, carrot, celery, juniper berries, and rosemary and cook for 5 minutes, stirring often.
- Add the stock cubes and potatoes. Pour over enough boiled water to cover everything by a couple of inches. Stir.
- Bring to a simmer and place a lid on slightly askew. Simmer for 2 hours or until the meat is nice and tender.
- Add the green beans when the meat is ready and cook for 10 minutes.
- Stir in the flour and parsley, and cook until the liquid is nice and thick.
- Add more flour or water depending on whether the liquid is too thin or thick.
- Serve.
- Kcal: 324
- Protein: 35g
- Fat: 5.2g
- Carbs: 31g
- Fibre: 7g
