Ingredients for Venison & Vegetable Stew
- 700-900 g Lean venison, diced
- 4 Tbsp Olive oil
- 1/2 Cup Passata
- 2 Medium onions, cut in wedges
- 2-3 celery stalks, sliced
- 2 Bay leaves, fresh or dried
- Salt to taste
- Ground black pepper to taste
- 5 carrots, roughly cut into chunks
- 1 whole turnip, peeled and diced
- 5-6 red potatoes, peeled and quartered
- handfuls Frozen peas, couple
- 1-2 corn cob, cut into thick slices
- 5 cups water, plus plenty of extra water
- 1 Tbsp cornflour
- Whole chilli pepper or cayenne pepper (optional)
- 1 Tbsp, Worcestershire sauce
- 1 beef stock cube
Cooking Instructions for making Venison & Vegetable Stew
Heat a cast iron pan over medium-high heat. Non-stick is also fine, but I prefer cast iron.
Add the olive oil and heat, then brown the meat. Should take about 5-8 minutes for it to be fully brown on the outside.
Once meat is browned, add the 5 cups of water and scrape the bottom of the pan then add in the onions, celery, passata, bay leaves, Worcestershire sauce, stock cube, chilli pepper or cayenne (if using), salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and cook for 2 hours. Stir every so often. Reduce heat slightly, if needed. Use your own judgement and add water accordingly as needed when the meat and vegetables start to dry out.
Remove the bay leave. Add the turnip and carrots. Cover and cook for another 40 minutes.
Add the potatoes and cook for another 20 minutes.
Add the corn and peas. Cook covered with lid for a further 15 minutes. Giving it a gentle stir.
In a small bowl, mix the cornflour with 4 tbsp of water, then add to the pan, giving it a gentle stir. Allow to cook for another couple of minutes until the liquid has thickened.
Serve with some crusty bread and salted butter. I paired mine with some homemade soda bread.
Super Easy Soda Bread
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