Venison and Jerusalem artichoke stew with gremolata
There is lots of delicious venison around at present but a shoulder of lamb or goat (if you can get it) also works excellently in this recipe.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
900g (2lbs) potatoes, peeled and cut into 4cm (1 1/2 inch) cubes
2-3 tbsp extra virgin olive oil
250g (9oz) onions, sliced or roughly chopped
250g (9oz) leeks, sliced
3 cloves garlic
500g (18oz) artichokes, peeled and sliced crossways into 1cm (1/2 inch)
500g (18oz) carrots, peeled and sliced crossways into 1cm (1/2 inch)
1 teaspoon salt
900g (2lbs) venison or lamb shoulder cut into 2cm (3/4 inch) cubes
1.5 litres (2 1/2 pints) venison, lamb or chicken stock
1 sprig of thyme
To Serve
GremolataÂ
Season 900g (2lbs) potato cubes well with salt and freshly ground black pepper.
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