This delicious venison stew with ale and new potatoes is just the thing for a cold winter's night. Try Mike Robinson's recipe
This fireside venison stew with ale and new potatoes is a delicious feast and it can be enjoyed immediately after the beast has been taken on the hill. No time to hang the meat can leave it chewy, but that’s not the case with Mike Robinson’s simple and immensely satisfying recipe.
A day stalking in inclement weather calls for some much-needed sustenance. These venison sausage rolls are perfect to slip into your pocket for a piece on the hill. Or for more venison recipe inspiration, read the best venison recipes ever for The Field’s pick of venison suppers.
FIRESIDE VENISON STEW WITH ALE AND NEW POTATOES
A slow cooked venison stew is just perfect after a day spent out in inclement weather. Three hours of bubbling in a Dutch oven and this stew is utterly glorious. Simple, rich and full of Scottish flavour.
- 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.