Venison Stew

Sun 14 Jan 2007

As we're being battered by the weather up here in Leeds it's time to settle down on the sofa with a big plate of hot food and a glass of red wine.

We already had a successful foray into winter food with the celeriac risotto with venison, and that left us with the 'dilemma' of what to do with the left over venison.

Feeling rather lazy we came up with the idea of venison stew. We thought we would have it with potato and celeriac mash and otherwise use up random bits of vege around the place.

So, the venison was chopped up and unceremoniously doused in a mixture of stock and red wine and left in the fridge to 'marinate'. I threw in a few quartered shallots and a more than few cloves of garlic that received one good smack with the back of the knife blade each.

When it came to cooking, Andy added a few star anise, a huge carrot and more shallots, and left it in the oven at about 160C for a good four hours.

We eventually decided that the gravy didn't look like it was thickening enough, so we added a bit of corn flour and gave it a good stir, before putting it back in the oven.

Eventually, we were very hungry, so hungry that the potato and celeriac mash idea went out the window and I suggested serving it with pasta.

It was fantastic! Although the gravy was a bit sloppy, it was absolutely fantastic mixed with the pasta and generously topped with parmesan cheese and pepper. Or mopped up from the plate with plenty of bread.

And of course - all washed down with plenty of red wine!

tagged with: venison, stew

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