Venison and Red Wine Stew
Winter is coming, or rather it’s been here for a while. This can only mean one thing, hearty winter stews. My lovely girlfriend was kind enough to lend me the kitchen so I made a manly venison stew.
Chop up some shallots and brown in a little oil. After five minutes add grated carrot, chopped mushrooms and crushed garlic. In a bowl, cover diced venison shoulder in flour and s+p then brown in a pan.
In a large casserole pot, heat red wine, 500ml beef stock, a bay leaf and a pinch of thyme. When simmering add red currant jelly and a level tsp of whole grain mustard, stir well. Then transfer over the vegetable mix and browned venison. Cover and cook in the oven on 180 degrees C for 90 minutes.