Royal Windsor Park Venison Stew Recipe one pot dish

venison

🥗Healthier: bison

💰Cheaper: beef

Bison is leaner than beef and still provides a rich flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: homemade broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and can be used in place of beef.

Start by preparing the venison, which is cubed stewing meat, about 1 kg.

Gather ingredients: 2 cloves of garlic, 2 large onions, carrots, turnips, swede, parsnip, celery, button mushrooms, 2 bay leaves, fresh thyme, 5 tablespoons of plain flour, salt, black pepper, 500 ml of beef stock, 500 ml of red wine, and 2 tablespoons of red currant jelly.

Put the venison in a plastic bag with the flour, season with salt and pepper, and shake to coat the meat.

Heat a mixture of olive oil and butter in a pot over medium to medium-high heat.

Add chopped onions and celery to the pot, season with salt, and cook for about 5 minutes.

Add minced garlic and all the root vegetables to the pot, cook for an additional 5 minutes, and mix everything together.

Remove the vegetables from the pot and set aside.

Add more olive oil and butter to the pot, then add half the seasoned venison, cooking until browned for about 3-4 minutes. Do not overcrowd the pan; cook in batches if necessary.

Once browned, transfer the venison to a plate and repeat with the second batch.

Add 2 tablespoons of red currant jelly to the pot and stir to dissolve.

Pour in about 500 ml of red wine and bring to a boil, scraping the bottom of the pot to release browned bits.

Add 500 ml of beef stock, 2 bay leaves, and fresh thyme to the pot, stirring to combine.

Return the browned venison and any juices back to the pot, along with the vegetables and button mushrooms, ensuring everything is covered with liquid.

Bring the mixture to a boil, then turn off the heat and cover the pot.

Transfer the pot to a preheated oven at 180 degrees Celsius (Gas Mark 4) and set a timer for 2 hours.

After 2 hours, check the stew and stir to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens