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Recipe

Venison & Parsnip Stew

recipe by:Darina Allen

This stew becomes even more delicious if you cook it the day before and reheat it the next day – as well as enhancing the flavour, cooking the venison in advance ensures that it is meltingly tender.

Servings

12

Preparation Time

 60 mins

Cooking Time

 2 hours 30 mins

Total Time

 3 hours 30 mins

Course

 IEC-recipe-root

Ingredients

• 1.3kg shoulder of venison, trimmed and cut into 4cm cubes

• 50g plain flour, for dusting

• 2 tbsp extra virgin olive oil

• 225g piece of fatty salted pork or green streaky bacon, cut into 4cm cubes

• 2 large onions, chopped

• 1 large carrot, diced

• 2 large parsnips, diced

• 1 large garlic clove, crushed

• 450ml homemade beef stock

• bouquet garni

• 8-12 medium potatoes, peeled (optional)

• a squeeze of organic lemon juice

• flaky sea salt and freshly ground black pepper

• Marinade

• 300-350ml gutsy red wine

• 1 medium onion, sliced

• 3 tbsp brandy

• 3 tbsp extra virgin olive oil

• bouquet garni

• Horseradish Sauce (optional)

• To Serve

• lots of chopped flat-leaf parsley

• green vegetables, such as Brussels sprouts, calabrese or cabbage

Method

1. First marinate the meat.

2. Season the cubes of venison with salt and pepper. Combine all of the ingredients for the marinade in a large bowl, add the venison and set aside to marinate for at least 1 hour, or better still overnight.

3. Preheat the oven to 150°C/Gas Mark 2.

4. Drain the meat, reserving the marinade, and pat dry with kitchen paper. Tip the flour onto a plate and season well. Turn the cubes of venison in the seasoned flour to coat on all sides.

5. Heat the oil in a 25cm (3.2 litre) casserole pan over a low heat, add the salted pork or bacon and cook for 4-5 minutes, stirring, until it starts to release its fat. Increase the heat to medium and fry the salted pork or bacon until golden brown. Transfer to a plate and set aside.

6. Add the venison to the casserole in batches and fry over a medium heat until nicely coloured on all sides. Avoid the temptation to increase the temperature or the fat will burn. Remove and set the batch aside while you colour the rest.

7. Toss the vegetables in the casserole, stir in the garlic and then add the pork or bacon and venison.

8. Pour off any surplus fat from the casserole and remove the meat and veg and set aside. Deglaze the casserole by pouring in the strained marinade. Bring to the boil, stirring to dissolve the crusty bits on the base, add the pork or bacon and vegetables back in.

9. Pour over enough stock to cover the meat and vegetables and put in the bouquet garni. Bring the casserole to a gentle simmer on the hob, then cover with a lid and transfer to the oven for 1 ½ hours.

10. Remove the casserole from the oven and cover the surface of the stew with the peeled whole medium potatoes. Season with salt and pepper. Cover the potatoes with a circle of greaseproof paper, and then the lid of the saucepan. Return the casserole to the oven and cook for a further 1 hour or until both the venison and potatoes are cooked.

11. Season to taste. As well as adding salt and pepper, I find it often needs a bit of acidity in the form of lemon juice or crab apple jelly, if available.

12. Scatter with lots of freshly chopped parsley and serve with a nice big dish of Brussels sprouts, calabrese or cabbage and some homemade horseradish sauce.

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