Since the lovely friend is currently facing an abundance of venison meat and asked for ideas what to do with it, I thought this would be the perfect timing to post the recipe for the venison stew I recently made. And no, I will not insert a Bambi video into this post! Instead, please enjoy this lovely piece of music from one of my favorite Disney movies.
~ this little piece features the most groovy saxophone ~
On to the stew! I like game meat a lot, especially venison and wild boar, and I still think back with pleasure to the venison pot roast my Mom made for Christmas last year … So I was happy to find frozen venison meat from New Zealand at the supermarket lately, and used it to make this stew.
I flavored the stew with a lot of spices and herbs that I like with game meat: bay, juniper, thyme, marjoram, sage, cloves, and parsley. It was easy to make and yummy to eat.
VENISON, CARROT, AND TOMATO STEW
4 servings
Ingredients
butter or oil
2 onions, peeled and chopped
4 cloves of garlic, peeled and finely chopped
600 g (21 oz) venison, cut into bite-sized pieces
6 carrots, cut into slices
1/4 knob of celeriac, chopped
8oo g (28 oz) canned tomatoes
250 ml (1 cup) water
salt to taste
pepper to taste
4 bay leaves
1/2 tbsp juniper berries
6 cloves
4 sage leaves, finely chopped (or 1/2 tsp dried sage)
1/2 tbsp dried thyme
1/2 tbsp dried marjoram
1 handful of fresh parsley for serving
Directions
Heat some fat in a big pot and roast the onions and garlic until slightly brown, then add the venison and roast for a minute or two while constantly stirring. Add carrots, celeriac, tomatoes, and water. Season with salt and pepper.
Put the bay leaves, juniper berries, and cloves into a bag for loose leaf tea and close it with a clip, so they will not get lost somewhere in the stew during cooking.
Add the bag with the spices to the stew, as well as the remaining herbs – sage, thyme, and marjoram. Bring every to boil, then reduce the heat to low and cook covered for up to an hour, but at least 40 minutes. When the cooking time is over, remove the spice bag, serve with fresh parsley, and enjoy. Leftovers can be frozen or kept in the fridge for a few days.
