Slow cooked venison stew

The key to this dish is time, try and rush or cook at a higher temperature and the meat will be tough. Venison cuts suited for slow cooking mainly include shoulder and leg. Always tell your butcher how you are planning to cook the meat so they can recommend the best cuts for the dish you are making.

Serves 3 - 4

3 hours

500g venison chunks

1 onion, roughly chopped

2 carrots peeled and chopped into large chunks

1 celery stick, chopped

1 garlic, crushed

1 cup of new potatoes

1 cup of red wine

2 cups of beef stock

1 bay leaf

1 cinnamon stick

1 cup of prunes

2 tbsp of redcurrant jelly

1 tbsp of tamarind water

Juice of half a lemon

Preheat oven to 150 degrees.

Start by browning the meat. In a casserole pot with a lid, heat a little olive oil and add the venison. Season the meat with salt as its cooking. Do this in batches so as to not overcrowd the pan. Once browned, remove from the pot and set aside.

Add a little more olive oil and gently fry the onion for 5 minutes until softened. Add the carrots, celery and garlic and continue to fry for 5 minutes. Add the red wine, potatoes and venison back to the pot. Add the beef stock, bay leaf, cinnamon stick and prunes. Bring to a gentle simmer then return the lid and put in the oven to slow cook for 2.5 hours.

Test the tenderness of the meat after this time, it should pull apart easily with two forks when it’s ready. If it is still a little tough, return to the oven for 30 minutes.