Venison Stew

Method

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1. Heat the oven to 150°C / 300°F. Toss the venison with the flour, 1 teaspoon of the salt and the pepper until coated.

   Mark done

2. Heat 2 tablespoons of the oil in a large flameproof casserole over medium-high heat. Brown the venison in three batches, about 5 minutes each, until dark on all sides, adding a little more oil between batches. Lift onto a plate.

   Mark done Start 5 min timer

3. Add the bacon to the pot and cook for 4 minutes, until it has rendered its fat. Add the onions and carrots and cook for 8 minutes, until soft. Add the mushrooms and cook for 5 minutes. Add the garlic and tomato paste and cook for 1 minute.

   Mark done Start 4 min timer

4. Pour in the wine, scrape up the browned bits from the base of the pot and boil for 3 minutes. Add the stock, redcurrant jelly, Worcestershire sauce, juniper berries, thyme and bay leaves, then stir in the venison and any juices from the plate.

   Mark done Start 3 min timer

5. Bring to a simmer, cover and cook in the oven for 90 minutes.

   Mark done Start 90 min timer

6. Stir in the parsnips, cover again and cook for 45 minutes more, until both the venison and the parsnips are tender and the sauce has thickened. Season with the remaining salt and more pepper.

   Mark done Start 45 min timer

7. Rest for 10 minutes, then remove the thyme stalks and bay leaves and sprinkle with the parsley.

   Mark done Start 10 min timer

Chef’s Tips

• Brown the venison in batches. It is very lean, and browning it hard gives the stew the flavour the meat lacks. A crowded pot steams rather than browns.
• Keep the oven low. Lean meat toughens if the stew boils, so the surface of the liquid should barely tremble.
• Add the parsnips late. They cook in 45 minutes, and much longer turns them to mush.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Mashed potatoes
• Buttered greens
• A glass of red wine

Storage & Reheating

Keep in the fridge up to 4 days. It is better on the second day. Reheat gently and freeze for up to 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.