This is a delicious stew with a lot of sauce, excellent with cous cous. I used a lot of celery, which went well with the rich taste of venison.
INGREDIENTS:
- 700g diced venison e.g. from haunch or leg
- 2 tbsp olive oil
- 4 sticks of celery, diced
- 2 small onions, or one large onion, diced
- 4 carrots, diced
- 2 cloves of garlic, minced
- 2 tsp herbe de Provence (I used a mixture of dried basil, dried oregano, dried savoury, dried thyme, dried rosemary, bay leaves)
- 1 scant tsp salt
- black pepper
- 1 400g tin of tomatoes
- 3 dashes of Worcestershire sauce
- 1 litre of stock
METHOD:
- Dice the venison, and fry in a casserole pan in hot oil until browned, and then set aside.
- In the same pan, fry the onion, celery and carrots over a medium heat for around 10 minutes.
- Add the garlic, herbs and salt and pepper, and fry for a minute or two, before adding the tomatoes, stock and Worcestershire sauce, and bringing to a simmer.
- Add the venison, stir together and then cook in the oven at 140C for 3 hours, or until the venison is tender.
You could add dumplings or potatoes. The potatoes are best added to the stew about 40 minutes before serving. Dumplings take about 30 minutes to cook in a stew.