I have quite a bit of South Uist Venison in the freezer, so be prepared for some variations on this theme. I made this rich Hungarian stew last night, and it is delicious. It is usually served with dumplings. The key is to stew the onions very slowly, preferably in lard, and to add the paprika fairly late in the proceedings. There will seem to be an unfeasibly large quantity of onions, but don’t worry, this works.
- 60g lard
- 900kg venison, cut into slabs about 1 inch thick, and about the size of half a postcard
- salt and pepper
- 4 onions, chopped (about 750g)
- 2 tsp caraway seed
- 2 tbsp sweet paprika
- 2 tsp hot paprika
- 1 tsp dried marjoram
- 1 can chopped tomatoes
- 500ml beef stock or venison stock
- 300ml red wine
- Melt the large in a large casserole dish, and brown the venison in batches, and set aside on a dish. You can season the venison as it cooks
- In the same pan, add the onions and caraway seeds, and cook over a medium heat. Stir often and cook until the onions are browned. This might take up to 30 minutes.
- Add the venison, and all of the other ingredients and bring back to a simmer. Cook in the oven at 140C for a couple of hours
- Make your favourite dumplings, if this is your thing. I had mashed potato and celeriac.
- When the stew is done, break up the meat a bit with a pair of forks. Serve with the dumplings and sour cream for those that wish to add it.
We have just finished eating this, and it was tender and delicious. I think this is a version of a Spanish recipe, I have a note that one of my daughters copied it from Gordon Ramsey’s Healthy Appetite .
- 1 leg of lamb, around 2kg – part-boned if possible
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp ground ginger
- salt and pepper
- Olive oil
- 4 cloves of garlic
- 2 oranges, sliced
- A sprig of thyme
- Heat the oven to 220 C
- Trim the joint of any superfluous fat. Mix the ginger, thyme and paprika with 1 tsp salt and a few good grinds from the pepper grinder, and rub this mixture all over the lamb, including the boned cavity, if it was boned.
- Fill the boned cavity with the garlic and half the orange slices. If the lamb is not boned, create a pocket in the meat, and fill that instead.
- Put the lamb on a rack in a pan, baste with olive oil, and put a bit of water in the bottom of the pan. Roast the lamb for 20 minutes in the hot oven, then replenish the water.
- Turn the heat down to 190 C and roast for a further 25 minutes per 500g. If the top of the lamb is getting a little dark during the cooking, cover with foil. Keep the water topped up as well, if it is in danger of becoming dry.
- For the last half hour, cover the lamb with the remaining slices of orange.At the end of the cooking time, transfer the lamb to a suitable platter for carving, and let it rest for 10 minutes. Carve thin slices and serve with potatoes and vegetables.
Hello all. I’m using up all of the ingredients at the bottom of the freezer, ready for the mutton carcase that is coming tomorrow. I’m very excited; meat from local crofts is usually of exceptionally high quality and good flavour.
This recipe used a pack of six pork sausages that we had bought because they were reduced. You could use more sausages quite easily. I’ve made this a few times, and think I have finally got it to my satisfaction.
- 1 tbsp olive oil
- 1 pack of sausages
- 1 onion, finely chopped
- 1 stick of celery, finely chopped
- 2 cloves of garlic, finely chopped
- 2 peppers, (green or red, your choice) roughly chopped
- 1 tsp smokey paprika
- 1/2 tsp ground cumin
- 1/2 tsp chilli flakes
- (as an alternative to paprika and chilli, you could use flakes of chipotle chilli)
- 2 cans of chopped tomatoes
- 1 can of cannellini beans or red kidney beans
- 1 bag of spinach, around 200g
- Heat the oil in the bottom of your chosen casserole dish, and fry the sausages until they are browned all over, and then set aside.
- In the same pan, fry the onion over a low heat for around five minutes, and when it starts to soften, add the celery, garlic and peppers, along with the spices, and cook for another five minutes.
- Add the chopped tomatoes, beans and sausages, and turn up the heat until the stew is simmering. Cover and simmer for 40 minutes. Check from time to time, stir and add a little water if necessary.
- At the end of the cooking time, rinse and roughly chop the spinach and add it to the pot. Once it has wilted, the stew is ready to serve.
It would be quite possible to leave out the spinach and still have a splendid stew. We like this with mashed potatoes, or with crusty bread.
This stew is so tender, so tasty, and so simple. Tonight we served it with mashed potatoes, but it is also great with dumplings.
- 1.5 kg neck of mutton or lamb, chopped
- 3 tbsp mild paprika
- 1 tbsp cumin seeds
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp flour
- 2 onions, peeled and chopped
- 3 tbsp olive oil
- 500ml stock
- Juice of 1/2 lemon
- chopped parsley
- Check the meat over, remove any excess fat or loose bits of splintered bone. I leave the neck chops with the bone in.
- Mix the spices, salt and pepper, flour and meat together in a container, seal it and keep it in the fridge until you are ready to cook; this could be overnight, but don’t worry if you forget and don’t have so much time.
- Heat the olive oil in a large casserole pan, and gently fry the onions until they are soft.
- Add the meat and heat through, before adding the stock. Bring to the boil, cover and simmer for 2 hours or so. This can be done in the oven, temp 130 C
- Once it is cooked, add the lemon juice (which is optional) and serve garnished with chopped parsley.
- If you want dumplings, mix 225g self-raising flour with 110g suet and chopped parsley, and add enough ice-cold water to make a loose dough. Make balls of dough about the size of walnuts, and drop them into the stew. Let them cook for around 20 minutes.
Delicious. Also, adaptable. You can swap around the stock, add wine, add a few herbs such as bay leaves and oregano, add sliced potatoes for the last hour of cooking instead of dumplings.