Venison stew
This warming venison stew recipe, taken from The Guardian Food and Drink section, is perfect for the colder seasons.
Serves 6
Method:
- Cover the dried mushrooms with 300ml boiling . Leave to soak for at least 20 minutes. Drain, keeping the soaking liquor, and roughly chop the mushrooms.
- Heat the oil in a large pan and fry the pancetta lardons until they are lightly coloured and some of the fat has been released. Remove from the pan with a slotted spoon and set to one side in a bowl.
- 3 Dry the venison chunks well and toss in the flour with lots of salt and pepper added. Brown the venison in batches in the pan; chucking it all in the pan will only make the meat stew and it will be harder to brown. Add the browned meat to the pancetta on the side.
- 4 Tip the vegetables into the pan with the chopped porcini, herbs and spices. Cook over a low heat for 10-15 minutes, adding a little extra oil if necessary. Stir in the tomato puree and add the red wine – you can also add a slug of gin at this stage – turning up the heat and giving the pan a good stir to release any bits stuck to the bottom.
- Return the venison and pancetta to the pan. Add the chicken stock and porcini soaking liquor and bring up to a simmer. Cover, turn the heat down, and cook gently for about an hour and a half, or until the venison is tender. Alternatively, you can transfer the venison into an ovenproof dish and cook it, covered, in a low oven –around 120C/235F/gas mark ¼-½.
- Heat the butter in a large frying pan and cook the chopped mushrooms until they start to wilt. Season well and cook for a few minutes before tipping the pan contents into the stew. Taste an adjust the seasoning if necessary. Serve sprinkled with chopped parsley.
