The herbs in this venison recipe help to take away some of the gamey flavour, making this an excellent recipe for people who aren't fans of a strong game flavour. Venison is simmered with herbs, Worcestershire sauce, browned onions and stock until tender - and the side veggies are simmered right into the stew too!
- 1kg venison meat, ready to cook
- 3 onions
- 2 garlic cloves
- 3 tbsp. plain flour mixed with 1/2 tsp. each salt and pepper
- 1 tbsp. Worcestershire sauce
- 1 bay leaf
- 1 tbsp. freshly picked thyme leaves
- 1 tsp. salt
- 750ml beef stock
- 2 tbsp. tomato puree
- 200g potatoes
- 2 parsnips
Cube the venison meat. Slice the onions and mince the garlic cloves.
Heat a little oil in a large casserole pot. Dust the venison meat with the flour. Brown in batches until fully browned, then scoop out of the pot and set to one side. Add a little more oil to the pot, then add the onions. Fry for 10 minutes or until golden brown and soft. Add the garlic, stir and fry for 2-3 minutes. Add the tomato puree and fry for 2-3 minutes.
Add the stock, Worcestershire sauce, bay leaf, thyme leaves and salt. Cover and bring to a simmer. Cook for 2 hours or until the venison is tender. Meanwhile, dice the potatoes. Peel parsnips if needed and dice. Add to the pot, stir and bring to a simmer. Cook for 20-30 minutes or until tender.
Remove the bay leaf before serving.