Venison Mulligan Stew
Venison Mulligan Stew
Equipment
- Large mixing bowl
- Large saucepan with a lid
Ingredients
- 50 g plain flour
- 300 g venison stewing meat diced
- 2 tbsp vegetable oil
- 500 ml venison stock / beef stock
- 1 bay leaf
- 2 carrot roughly chopped
- 1 onion roughly chopped
- 2 potato roughly chopped
- 1 stick celery roughly chopped
- 150 g frozen peas
- 150 g frozen sweetcorn
- salt to taste
- black pepper to taste
Instructions
- Into a large mixing bowl add the flour, diced venison, salt and black pepper, then mix well.
- Place a large saucepan on a medium heat and add the vegetable oil. When the oil is hot add the floured venison and brown well on all sides.
- Pour the venison stock over the seared meat and add the bay leaf. Bring the stew to a boil then reduce the heat to a simmer. Cover the pan with a lid and cook for 2 hours on a low heat.
- After 2 hours tip in the carrot, onion, potato and celery, continue to cook for a further 45 minutes.
- Finally add the frozen peas and frozen sweetcorn, remove the saucepan from the heat and allow it to stand for 15 minutes.
- Serve the venison mulligan stew as a complete meal, packed with hearty vegetables.