Venison & Juniper Stew
Intro – A filling casserole and venison is much leaner than beef, and contains less saturated fat so healthy option
Pre-heat oven to 180c fan 165°c -360°f -Reg 4
Toss meat in seasoned flour (use only 3 tabs of flour at this stage)
Heat frying pan add olive oil and brown floured meat
Add onions, carrots, celery, crushed juniper berries, rosemary and butter. Add a little water stir everything together put lid on pan and steam for 5 minutes.
Take lid off and now fry ingredients stir for 7 minutes.
Chop parsley (keep a little parsley to garnish at end) and let onion start to caramelize
Add 1 tablespoon of flour cook for a minute then add beef stock (check seasonings and taste at this stage)
Put in tightly covered over proof dish
Put in oven for 2 hours
Chop garlic and some of parsley with salt together to make paste and add to stew last thing.
Whilst the casserole is in the oven stir occasionally and check no extra stock/water needed you don’t want it to dry out!
Steamed seasonal vegetables – there are potatoes in the casserole but you could add some mashed sweet potatoes
4 tabs plain flour
2 onions chopped
3 carrots chopped
2 sticks celery
1 tab juniper berries crushed
Rosemary leaves chopped
600ml Beef stock
600g small potatoes
1 clove of garlic