This venison stew recipe is the perfect way embrace game season and enjoy a warming hug in a bowl. Red wine, cloves and redcurrant jelly give this stew a sweetly spiced hue which goes perfectly with venison.
– 800g diced venison leg
– 100g pancetta lardons
– 2 medium onions
– 2 sticks of celery
– 4 medium carrots
– a few sprigs of fresh thyme
– a few sprigs of fresh rosemary
– 2 fresh bay leaves
– 4 cloves
– 2 tbsp plain flour
– 350ml red wine, I used cabernet sauvignon
– 750ml rich beef stock
– 2 tbsp redcurrant jelly
– 1/2 tsp anchovy paste
– squeeze of lemon
– salt and pepper
1. Preheat the oven to 160C.
2. Make a mirepoix, finely dicing half your onions, carrots and celery. Roughly chop the other half.
3. Heat a heavy bottomed pan and add lardon, cooking for 2-3 minutes to render the fat. Using a slotted spoon, remove the bacon pieces and increase the heat.
4. In batches, brown your diced venison, ensuring all sides are sealed and starting to caramelise, about 4 minutes.
5. Remove venison from the pan and add your mirepoix, cooking over a medium hetat until soft, roughly 5 minutes. Add diced vegetables and cook for a further 3 minutes.
6. Add venison and bacon back into the pan and add the flour, cook for one minute. Add the cloves, red currant jelly, anchovy paste and herbs.
7. Pour in the wine and stock and bring to the boil.
8. Place the lid on your pot and place in the oven. Allow to cook for 3 hours, stirring halfway through.
9. Remove from the oven, fish out the bay leaves, add a squeeze of lemon and season to taste. Serve, with mashed potato or celeriac.
10. Alternatively, leave the stew to infuse in the fridge overnight and reheat at 160C for 45 minutes the next day.
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. With that(and greed) as the ultimate motivator, I realised that baked goods make excellent bribes and an obsession was born! With bachelor’s and master’s degrees in law I undertook a PhD, but a preference for cookbooks to textbooks persisted. As a (self-confessed!) demon in the kitchen, I am the only person to have contested both Masterchef and the Great Irish Bake off, fuelling my desire to focus on food in a serious way. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting.