Geoff's Venison Stew Recipe
This venison stew is a slow cook recipe and serves 8. Cooking time is up to 4.5 hours in a 160 degrees oven using at a minimum a 5 litre ceramic pot or cast iron cookware.
Ingredients:
First shoot deer (sambar or red deer preferably)
Venison 1.2 kg or so - any cut will work, shanks, shoulder, rump, whatever
Peanut Oil - 3 teaspoons or so
Honey Soy & Garlic marinade (Masterfoods) - half to two-thirds a 375g bottle
Red Wine - Shiraz - 1/2 glass for marinade, 1 glass later
Garlic Cloves - minced x 4 for marinade, 4 more for later
Seasoned Garlic Pepper - Masterfoods - few sprinkles
Cracked Black Pepper
Onions x 3 (medium) - 1 onion for sealing meat phase
Potatoes x 3 (medium)
Carrots x 3 (thin)
Celery half a bunch
Chicken Stock : 1 litre
Bacon : 80 gram (one third of a packet)
Risoni pasta (rice size) : small cup 150-200ml
Red Currant Jelly : 70 ml (2 tablespoons, 1/3 of a jar) or to taste - more makes it sweeter
Pre-heat oven to 160 degrees.
Dice the venison into 2 cm or so pieces.
Add oil to the cooker and place venison in.
Add 1/2 the marinade, 1/2 glass of red wine, 4 finely chopped cloves garlic, and the seasoned
garlic pepper, cracked black pepper, add one onion cut in half then each half into sixths.
Brown the meat for 30 minutes or so, stirring occasionally - do not overcook meat.
Whilst browning chop up the vegetables, onions as above, celery and carrots into 5mm slices,
potatoes into randomly cut 1.5 cm or so pieces, 4 finely chopped cloves garlic.
When meat is browned, add the vegetables, chicken stock to cover all and cook for one hour
stirring.
Add the bacon cut into very small 5 mm square pieces and cook for another hour, stirring
occasionally.
Add the Risoni pasta, a glass of red wine and the rest of the marinade - cook for another
30 minutes.
Add the Red Currant Jelly and cook for another 30 minutes reducing heat to 140 degrees,
stirring.
Sample the flavour balance and add anything needed to taste. Some more tender cuts may
be ready at this stage whereas shanks may need another hour, 4.5 hours will make any cut
as tender as.
Serve in large noodle bowls, with crusty bread, easily serves 8 hungry adults, and leftover
stew can be frozen - tastes just as good when re-heated.
Complement with the same red-wine shiraz as used in the stew - Enjoy .
Can't go too far wrong when ingredients are covered with liquid - you can experiment with
more/less (or none) red currant jelly and marinade/red wine for sweetness factor, or add
garlic, chilli, and/or chinese 5 spice, star anise to one's own taste preferences.
The usual charges apply to anyone finding this useful - contributions in beer/wine or venison/duck most acceptable to the author
Copyright © 2012 : Geoff Adams