Eryri Venison and Root Stew
Rich Welsh venison slow-cooked with earthy swede, sweet carrots, and fragrant fresh thyme in a robust, hearty gravy.
- Prep
- 20 min
- Cook
- 115 min
- Total
- 135 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large heavy-based casserole dish with lid
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 24 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 160°C (140°C fan).
- 2
Season the venison cubes generously with salt and pepper, then toss in flour until evenly coated.
- 3
Heat the oil and half the butter in a large casserole dish over medium-high heat on the hob.
- 4
Brown the venison in batches until deeply caramelised on all sides, then remove to a clean plate.
- 5
Melt the remaining butter in the casserole dish and add the chopped onions, carrots, and swede.
- 6
Cook the vegetables for 6 to 8 minutes until lightly browned and aromatic.
- 7
Pour in the dark ale, scraping up any caramelised bits from the base of the dish.
- 8
Return the venison to the dish and pour over the hot beef stock.
- 9
Stir in the redcurrant jelly and thyme bundle, bringing the liquid to a gentle simmer.
- 10
Cover with a tight-fitting lid and braise in the oven for 1 hour and 45 minutes until tender.
- 11
Discard the thyme bundle, taste the gravy for seasoning, and serve hot.
Chef's tips
Brown the venison in uncrowded batches to ensure a deep sear rather than steaming. If you prefer a thicker gravy, simmer the finished stew uncovered on the hob for 5 minutes before serving.
Ingredient substitutions
- Welsh venison shoulder → stewing beef chuck or shin
- Welsh dark ale → extra beef stock with 1 tsp balsamic vinegar
- swede → parsnips or celeriac
Storage
Cool completely and store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheating
Reheat gently in a covered saucepan over medium-low heat on the hob, stirring occasionally and adding a splash of water if needed.
Common mistakes to avoid
- •Crowding the pan when searing, which boils the meat and prevents deep browning.
- •Cutting root vegetables too small, causing them to turn mushy during the long oven braise.
- •Cooking at too high a temperature, which can dry out lean game meat.
Serving suggestions
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