Venison Stew with Membrillo

It is time to make the most of what is in the freezer. I am avoiding going out as much as possible, and eating some of the odd ingredients that are stashed in our freezer. I often take inspiration from recipes from the internet, adapted to what I have. In the freezer, for this recipe, I had some venison diced for stew, and I also had an old pack of membrillo, a quince paste that is generally served with Manchego cheese. 

INGREDIENTS:

  • 500g diced venison
  • 1 tsp dried rosemary
  • 2 tbsp olive oil
  • 1 tsp black pepper, ground
  • 200ml red wine
  • 200ml stock
  • 1 tbsp membrillo paste
  • salt to taste

METHOD:

  • Marinade the meat for at least two hours, and preferably overnight, in the wine and olive oil, seasoned with black pepper and dried rosemary. 
  • Strain the marinade and set aside. 
  • In a casserole dish, fry the venison in a little more olive oil,
  • When the meat is browned, add the strained marinade, stock and membrillo paste. 
  • Cook in a slow oven, around 140 C for around 1 1/2 to 2 hours, when the meat should be tender. Season to taste

I served this with kale tops and mashed potatoes. 

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