Venison Stew

Preparation time: 20 minutes (excluding time to prepare a bone broth or chicken stock)
Cooking Time: 2 hours 30 minutes
Serves: 6 people

Ingredients

800g venison
1tbs macadamia oil
3 carrots, peeled and chopped
2 sticks celery, finely chopped
2 onions, peeled and chopped
150g chestnut mushrooms
1 pint of bone broth or chicken stock
*See full list of ingredients below

Wild venison is typically a much healthier meat than traditional farmed meat. These wild animals have lived the most natural of lives possible and subsequently enjoyed the most natural of diets and environments. As a consequence, they are normally extremely healthy specimens and this is reflected in the quality of their meat.

Venison can be tough as typically it is the older animals that are taken to maintain the health of the herd. This is why it is so suitable for stewing as the long cooking time allows the meat enough time to become tender. Juniper berries particularly suit this meat and has been used medicinally for many years due to their essential oil content. They are reported to have many different health benefits including reducing low grade chronic inflammation. This is always a good health benefit to strive for in an ingredient. Another is great taste and this recipe doesn’t disappoint.

Recipe

  1. In a large lidded pan, brown off the venison with a little macadamia oil. Now add the carrots, celery, chopped onions, crushed juniper berries, rosemary, mushrooms and your knob of butter. Stir thoroughly and then on a medium heat allow to cook with the pan’s lid on for around 5 minutes.
  2. Remove the lid and continue to cook for another 5 to 10 minutes stirring as required until your onions have completely caramelised.
  3. Next add the broth or stock also stirring in your chopped parsley stalks. If necessary add water to completely cover your ingredients and bring to the boil. Reduce the heat and cover.
  4. Now slow cook for at least a couple of hours ensuring the stew simmers gently.
  5. Mix the garlic and chopped parsley and add into the stew immediately before serving.
  6. Garnish with your remaining parsley and serve immediately.

Ingredients

800g venison suitable for stewing, cut into 2cm chunks
1tbs macadamia oil
3 carrots, peeled and chopped
2 sticks celery, finely chopped
2 onions, peeled and chopped
150g chestnut mushrooms
1 pint of bone broth or chicken stock
1 tablespoon juniper berries, crushed in a pestle and mortar
2 sprigs of rosemary, leaves picked and finely chopped
1 knob butter
6 sprigs of fresh flat-leaf parsley (separate your leaves and finely chop your stalks)
600g sweet potatoes chopped into large pieces
2 cloves of garlic, peeled and crushed
Himalayan pink salt
Freshly ground black pepper
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