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Venison & Juniper Stew

1hr 30 mins

6 servings

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Pudding
Sunset Dinner

Introduction



Intro – A filling casserole and venison is much leaner than beef, and contains less saturated fat so healthy option

Oven temperature

Pre-heat oven to 180c fan 165°c -360°f -Reg 4

Steps

  1. Toss meat in seasoned flour (use only 3 tabs of flour at this stage)

  2. Heat frying pan add olive oil and brown floured meat

  3. Add onions, carrots, celery, crushed juniper berries, rosemary and butter. Add a little water stir everything together put lid on pan and steam for 5 minutes.

  4. Take lid off and now fry ingredients stir for 7 minutes.

  5. Chop parsley (keep a little parsley to garnish at end) and let onion start to caramelize

  6. Add 1 tablespoon of flour cook for a minute then add beef stock (check seasonings and taste at this stage)

  7. Put in tightly covered over proof dish

  8. Put in oven for 2 hours

  9. Chop garlic and some of parsley with salt together to make paste and add to stew last thing.

Cooks tips

Whilst the casserole is in the oven stir occasionally and check no extra stock/water needed you don’t want it to dry out!

Serve with

Steamed seasonal vegetables – there are potatoes in the casserole but you could add some mashed sweet potatoes

Wine pairing

Clos Malverne Pinotage Reserve

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Vegetarian information
Sunset Dinner

Ingredients

  • 4 tabs plain flour

  • Seasonings

  • 800g venison

  • 2 onions chopped

  • 3 carrots chopped

  • 2 sticks celery

  • 1 tab juniper berries crushed

  • Rosemary leaves chopped

  • 25g butter

  • Parsley

  • 600ml Beef stock

  • 600g small potatoes

  • 1 clove of garlic

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