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VENISON STEW

August 30, 2016

 

Heat olive oil in a heavy-bottom pan, season venison with salt and pepper on all sides and place in hot pan. Seal all sides of the roast.

 

Chop onions, garlic, celery, carrots and mushrooms. Add onions to the pan and cook for a few minutes, then add the garlic and cook for a few more minutes. Add celery, carrots and mushrooms then cook for five minutes or so.

 

Add chicken stock, a tablespoon of tomato paste and good red wine. Tie together fresh herbs, I used rosemary, lemon thyme, parsley and oregano because that's what is in the garden right now, but you could add whatever strong herbs you have on hand.

 

Bring to a boil, then reduce heat to a simmer, put the lid on and cook all day, stirring occasionally.

 

You will need to taste for seasoning and adjust as necessary.

 

You can leave the roast whole or pull apart and serve in the stewing liquid - this is my preference, so I generally serve with mashed potatoes (or cauliflower) and roasted cruciferous vegetables, so we can pour the juice over.

 

I haven't given quantities because it will depend on how large your roast is and what is seasonally available (and it's nice to experiment).

 

Enjoy- N x

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