Venison Cream Stew
Venison Cream Stew
Equipment
- Large mixing bowl
- Large saucepan with a lid
Ingredients
- 2 tbsp vegetable oil
- 800 g venison shoulder cut into 5cm pieces
- 100 g plain flour
- 1 onion roughly chopped
- 1 stick celery roughly chopped
- 4 clove garlic finely sliced
- 500 ml white wine
- 3 sprig thyme
- 500 ml venison stock / beef stock
- 100 ml double cream
- salt to taste
- black pepper to taste
Instructions
- To a large mixing bowl add the flour and venison then season with salt and black pepper.
- Place a large saucepan on a medium-high heat and add the vegetable oil. Sear the floured venison in the hot oil until browned all over, approximately 5 minutes. Once seared remove the meat from the pan and set aside.
- 3.
- To the same saucepan add the onions and celery, cook for 5 minutes, until softened. Then add the garlic and cook gently for 2 minutes.
- Pour the white wine into the saucepan to deglaze.
- Once the wine has reduced by half add the thyme, seared venison and venison stock. Bring the stew to a boil then reduce to a simmer and cover with a lid.
- Simmer the stew for 3 hours until the meat is tender.
- After 3 hours stir in the cream and mix to combine, season with salt to taste. Serve the venison cream stew with rice, potatoes or roasted vegetables.