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Poultry and Game Recipes -
Venison Stew Recipe
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Poultry and Game
Recipes
-
Venison Stew Recipe
Ingredients
Serve
4-6
-
1-2
tablespoons vegetable oil
-
1 onion, finely
chopped
-
750 g-1 kg/1 1/2
-2 lb boneless lean
venison, cut into
2.5 cm/1 inch
cubes
-
25 g/1 oz plain flour
-
300
ml/1/3
pint
Guinness
-
750 ml/1 1/4
pints Beef Stock or water
-
1 bay leaf
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1 marjoram sprig
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12-18
pickling onions
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125-175 g/4-6 oz celery, cut in
2.5 cm/1 inch lengths
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2
tablespoons finely chopped parsley
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salt
and pepper
Method:
-
Heat half the oil in a large frying pan. Add the
onion and fry over a low heat until soft and
beginning to brown. Transfer to a large flameproof
casserole.
-
Heat the remaining oil in a pan. Add the meat, in
batches, and fry until browned. Mix with the onions.
-
Stir in the flour and add the Guinness, stock, bay
leaf and marjoram and season to taste with salt and
pepper.
-
Bring to the boil, then reduce the heat and
simmer
gently for
1-1 1/2 hours until the meat is almost tender.
-
The stew can also be cooked in a preheated oven,
150°C
(300°F), Gas Mark 2, for the same length of time.
-
Add the pickling onions and celery 15-30 minutes
before the end of the cooking time. Taste and adjust
the seasoning, if necessary, stir in the parsley and
serve immediately.
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