A great Autumn recipe, hearty and warming. There is a version of this stew typical of most European countries, using different meats sometimes, but the basic spicing stays more or less the same wherever it is made. The recipe would work well with beef, but venison is in season at the moment and matches particularly well with the spices used. This makes such a lovely dish to look forward to after a long, frosty walk in the woods! A nice accompaniment is a big pile of celeriac mash, or some lovely herby dumplings cooked in the stew
All spices are available from our website!
(SERVES 3/4)
Ingredients
500g diced venison2 large carrots, cut into chunky rings
6 banana shallots, peeled and sliced in half
3tsp garlic puree
2 sticks cinnamon
8 juniper berries
8 allspice berries
8 black peppercorns
3tsp ground mixed spice
3tsp Spice Mountain Venison spice
6 bay leaves
1 tbs tomato puree
1 bottle red wine, minus a snifter for the chef
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