A great Autumn recipe, hearty and warming. There is a version of this stew typical of most European countries, using different meats sometimes, but the basic spicing stays more or less the same wherever it is made. The recipe would work well with beef, but venison is in season at the moment and matches particularly well with the spices used. This makes such a lovely dish to look forward to after a long, frosty walk in the woods! A nice accompaniment is a big pile of celeriac mash, or some lovely herby dumplings cooked in the stew
All spices are available from our website!
(SERVES 3/4)
01.
Ingredients
500g diced venison
2 large carrots, cut into chunky rings
6 banana shallots, peeled and sliced in half
3tsp garlic puree
2 sticks cinnamon
8 juniper berries
8 allspice berries
8 black peppercorns
3tsp ground mixed spice
3tsp Spice Mountain Venison spice
6 bay leaves
1 tbs tomato puree
1 bottle red wine, minus a snifter for the chef
02.
Method
- This is one of the easiest dishes you will ever make. There is no frying or browning involved – simply combine all the ingredients in a casserole.
- While heating the oven to 180, on the stove top gently bring the casserole to the boil before simmering for 20 mins, just to get it going.
- Place a lid on the casserole and put in the middle of the oven, then go off for your walk in the park.
- Come back in two hours, by which time your casserole should be perfect.
- It does this dish absolutely no harm to be made a day or two in advance, in which case return to the oven for half an hour or so when you are ready for it.
