Winter venison stew recipe

• 1 splash vegetable oil
• 1 kg (2.2lbs) neck of venison, diced
• 50 g (1.8oz) plain flour
• 1 onion
• 2 cloves garlic
• 2 tsp tomato puree
• 1.5 l (2.6pints) venison or dark chicken stock
• 4 large carrots
• 2 turnips
• 2 small swedes
• 8 baby onions
• 25 g (0.9oz) butter

1. Heat a little oil in a large low-sided pan to smoking point (very hot).
2. Season and dust all the venison in the flour.
3. Add half the venison to the pan and seal, making sure it colours well (this makes the colour of the sauce), then remove.
4. Reheat the pan and repeat with the rest of the venison.
5. Remove from the pan.
6. Add a little more oil and sweat the finely chopped onion and garlic for 3 mins.
7. Add the venison and the tomato puree and cook for another 2-3 min.
8. Stir in the remaining flour then add the boiling stock slowly to create a sauce.
9. Bring the stew to a simmer then cook over a low heat for 1hour 30 mins or until the meat is tender.
10. Meanwhile peel and shape the vegetables all to the same size apart from the onions which should be peeled whole and the roots trimmed.
11. Cook them all in a little stock until tender, then set aside.
12. Remove the meat from the sauce and keep warm in a covered bowl.
13. Bring the sauce to the boil and adjust the consistency by adding more stock if too thick or reducing if too thin.
14. Stir in a couple of knobs of butter to give the sauce a rich shine.
15. Place the meat back into sauce, garnish with the vegetables and serve.

vegetable oil, neck, flour, onion, garlic, tomato puree, l, carrots, swedes, onions, butter

Taken from www.lovefood.com/guide/recipes/47438/winter-venison-stew-recipe (may not work)