Recipe: Warming Braised Venison Stew

There’s something extremely comforting about the process of making a stew, chopping and slowly adding the ingredients while the flavour becomes richer and your kitchen is filled with a wonderful aroma. The perfect activity to chase winter blues away!

● 2 carrots, chopped (we recommend Channel Farm!)
● 140g turnip or swede, chopped
● 2 onions, chopped
● 3 celery sticks, chopped
● olive oil and butter, for frying
● 1 garlic clove
● 1kg boned leg or shoulder of venison, cut into chunks (ask at the Hunters counter)
● 5 tbsp plain flour, seasoned with salt and pepper
● 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
● 450ml red wine (dry)
● 450ml beef stock
● 2 thyme sprigs
● 1 bay leaf

Heat oven to 180C/fan 160C/gas. Fry the vegetables in oil and butter in a heavy casserole for 5 mins until golden. Add crush garlic and fry for a further min. Then set the vegetables aside.

Coat the venison by the shaking the seasoned flour over it. Add a little more oil and butter to the pan and fry the venison over a high heat, stirring until well browned. Cook in batches if necessary. Set aside with the vegetables.
Add redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Add in the stock, then thyme, bay leaf, meat and vegetables. Season and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning before serving.

Serve with potatoes, mashed with a generous slice of butter and seasoning.