Highland Venison Stew
Tender diced venison shoulder gently braised with carrots, neeps, and juniper berries in a rich, savoury broth.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •large heavy-based casserole dish with lid
- •wooden spoon
- •chopping board
- •chef's knife
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 480 kcal
Instructions
- 1
Toss the diced venison in plain flour, salt, and black pepper until evenly coated.
- 2
Heat half the rapeseed oil in a large casserole dish over medium-high heat on the hob.
- 3
Brown the venison in batches until deeply coloured on all sides, then transfer to a plate.
- 4
Add the remaining oil to the dish and fry the onions, carrots, and neeps for five minutes.
- 5
Stir in the chopped garlic and tomato purée, cooking for one minute until fragrant.
- 6
Return the browned venison and any resting meat juices to the casserole dish.
- 7
Pour in the hot stock, crushed juniper berries, and fresh thyme sprigs.
- 8
Bring the liquid to a gentle boil, scraping up any browned bits from the bottom.
- 9
Cover with a tight-fitting lid, reduce the heat to low, and simmer gently for two hours.
- 10
Remove the lid and simmer for ten minutes until the venison is meltingly tender and gravy is thick.
Chef's tips
Crushing the juniper berries lightly with the flat of a knife releases their aromatic pine notes without breaking them into gritty pieces. If the stew is too thin at the end, leave the lid off for the final fifteen minutes to reduce the gravy.
Ingredient substitutions
- venison shoulder → beef chuck steak or diced stewing lamb
- neeps (swede) → turnips, parsnips, or celeriac
Storage
Store cooled leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.
Reheating
Reheat gently in a covered saucepan over medium-low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Crowding the pan when browning the meat, which causes venison to steam rather than sear.
- •Boiling the stew vigorously instead of maintaining a gentle simmer, which makes wild game tough.
Serving suggestions
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