Fireside Venison stew with ale and new potatoes recipe

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Fireside Venison stew with ale and new potatoes

By Mike Robinson for The Field

Tuesday, 15 November 2011

Simple, rich and full of Scottish flavour, this is a classic venison stew recipe

Serves 8
■ 1.5kg (31⁄4lb) red deer silverside (or
shoulder or neck), cut into 1in chunks
■ 100ml (31⁄2fl oz) vegetable oil
■ 3 large onions, sliced
■ 8 whole garlic cloves
■ 200g (7oz) smoked bacon, cut into
1⁄2in chunks, with rinds removed
■ 4 tbsp tomato ketchup
■ 200ml (1⁄4 pint) beef stock
■ 850ml (11⁄2 pints) real ale
■ 1 bunch thyme
■ 500g (1lb) carrots
■ 500g (1lb) new potatoes
■ 50g (13⁄4oz) butter with a spoonful
of flour rubbed in
■ Salt and pepper
Brown the venison chunks in a pan with hot oil until golden. Remove them and fry the onion, garlic cloves and bacon chunks. When everything is brown, add the ketchup, stock and ale and return the venison. Use the bacon rinds to tie the thyme into a bundle and put it in the stew.
Simmer in a heavy casserole for three hours, stirring occasionally. Add the carrots and potatoes and cook for 25 minutes more until the meat is almost falling apart. Thicken with the butter and flour and season well.
The next day was foul and fruitless despite many miles covered, so we cheered ourselves up with a dinner
of spiced chilli venison fillet, griddled over the flames. Before we set out that morning, the sirloins were cut into steaks, and popped into a plastic bag of my homemade spicy marinade.