Venison & Red Wine Stew

Venison is a very lean meat - is very economical - and is a really great option for those of us who love red meat, but who are trying desperately to keep our cholesterol levels down... Cook it just like you would beef - in this case, very slowly and very gently.


  • 200g Venison
  • 2 Large Onions
  • 2 Large Carrots
  • 3 Bay Leaves
  • 2 Glasses Red Wine
  • Redcurrant Jelly or Cranberry Sauce

Get your butcher to dice the Venison into chunky pieces

Fry some chunkily chopped Onions and some sliced Carrots in a casserole pan with some Olive Oil.  Add a few Bay Leaves, some Salt & Pepper

Meanwhile, heat another frying pan and fry the Venison pieces (coated in a tablespoon of Plain Flour) in a hot pan with some Olive Oil…  You want to brown your Venison

When it is brown, add it together with some chopped garlic back to the main casserole pan – and on a high heat, de-glaze (clean) the frying pan out by sloshing a glass of Red Wine into it.  Add this, together with all the ‘browned bits’ from the frying pan back to the main casserole (before washing up!!).  Add another glass of Red Wine to the casserole pan, and 3 or 4 mugs of water too.  Add 2 or 3 large tablespoons of Redcurrant Jelly or Cranberry Sauce.  Bring to the boil and simmer gently with a lid on for up to 3 hours (2 might work)

Throughout cooking, you should taste the sauce, and add water if it is looking a little dry at all.  Stir every 10 or 15 mins, or you’ll have a terrible time washing the pan up afterwards…

It is done, when you can cut the meat with a fork, or by gently squashing it!

Remove the Bay Leaves before serving, and eat with some Latkes (delicious rosti of potato and parsnip)

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