Venison and Root Vegetable Stew
Rich slow-cooked venison stew with parsnips, swede and juniper berries. A hearty British countryside recipe with 48g protein and deep, complex flavour.
15mPrep
100mCook
4Servings
380Calories
48gProtein
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Ingredients
- 700 gvenison shoulder
- 200 mlred wine
- 400 mlbeef stock
- 2 mediumparsnips
- 200 gswede
- 2 mediumcarrots
- 6 piecesjuniper berries
- 2 sprigsfresh rosemary
- 1 tbsptomato paste
- 1 largeonion
- 1 tbspolive oil
Ingredients
- 700 g venison shoulder
- 200 ml red wine
- 400 ml beef stock
- 2 medium parsnips
- 200 g swede
- 2 medium carrots
- 6 pieces juniper berries
- 2 sprigs fresh rosemary
- 1 tbsp tomato paste
- 1 large onion
- 1 tbsp olive oil
Instructions
- Cut venison into chunks. Brown in batches in hot oil.
- Fry onion until soft. Add tomato paste, cook 1 minute.
- Add venison, wine, stock, juniper berries and rosemary. Bring to simmer.
- Cover and cook 60 minutes on low.
- Add chopped root vegetables. Cook further 30 minutes until tender.
- Season well. Remove rosemary before serving.