Slow Cooked Venison Stew with Redcurrent Jelly and Bacon. Served with Mash!
A good old stew for those cold winter evenings.
750g Diced venison
20ml Sunflower oil
3 Red onions, peeled and diced
2 Onions, peeled and diced
90g Smoked bacon, diced
Sprig of thyme
2 Carrots, peeled and diced
2 Cloves garlic, crushed
1tbsp Tomato puree
900ml Chicken stock
300g Turnip (or swede), peeled and diced
1tbsp Redcurrant jelly
4 large potatoes for the mash, peeled and halved.
1. Preheat the slow cooker to high.
2. Using a large hot frying pan, seal the venison in oil until golden brown all over.
3. Add the onions, smoked bacon, thyme, carrots, and seasoning.
4. Cook until the onions are soft and light brown in colour.
5. Add the garlic and tomato puree, and cook for a couple more minutes.
6. Sieve the flour into the pan, stir through the ingredients, add the chicken stock, turnip (or swede) and redcurrant jelly.
7. Decant the stew from the pan into the slow cooker. Put on the lid and cook on high for 1 hour then turn down to low. Cook for a further 4 hours.
8. About 30 minutes before serving put the potatoes in hot water and bring to the boil. Now simmer for 20-30 minutes or until the potatoes are soft. Drain the water and replace the lid. Allow to sit for 304 minutes before mashing. Add in butter whilst mashing if required.
9. Plate with the mash to the side or under the stew - as preferred.