Stalkers Stew - Serves 4

Ingredients

900g Lincolnshire Wild Venison
25g flour
50g olive oil
2 chopped onions
2 chopped rashers of bacon
Dash of lemon juice
1 measure of ruby port
275ml beef stock
Crushed sea salt
Freshly milled pepper
Juniper berries

Method

Then, cube the Venison and roll in seasoned flour.

With the oil in a deep casserole dish, fry the chopped onions and bacon until the onions brown. Then add the venison cubes turning these over as they cook. Add the port and lemon juice, stock, berries and any remaining flour. Season well.

Cover and simmer for around 1.5 hours or until the venison is tender, Serve with rice, or baked potato and don't forget the red currant jelly

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