Venison stew with liquid velvet – St Anne’s Vineyard

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Venison stew with liquid velvet – St Anne’s Vineyard

Ingredients:

500gm cubed Lydney Park Estate stewing venison
1 large onion
2 carrots
Swede
500 ml stock
St Anne’s Vineyard Liquid Velvet
Redcurrant jelly

Method:

Lightly coat 500gm of cubed stewing venison with seasoned flour, then fry gently in 2tbsp of oil. When browned, remove from the pan, and add a little more oil, then add 1 large onion, roughly chopped, 2 sliced carrots, and half a swede, peeled and cut into cubes.

Cook over a medium heat for a few minutes, and then add the meat back to the pan, stir, and add 500 mls of stock.

Bring to the boil, and put in the oven at 150 degrees centigrade for one and a half hours checking from time to time and adding more stock if necessary. 20 minutes before the end of cooking time add a small wine glass of Liquid Velvet

Remove from the oven , check the seasoning, and add 1 tbsp of redcurrant jelly, stir well and serve with seasonal vegetables

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