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Servings 6
Calories 1196 kcal
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins

Ingredients
 

  • 1 kg shoulder venison, shoulder is the best, cut into 2
  • 1 tbsp veg oil or beef dripping
  • 2 large onions, chopped
  • 1 large carrot, peeled and cut into small cubes
  • 400 g belly pork
  • 10 cloves
  • 10 juniper berries, lightly crushed
  • 1 sprig of rosemary
  • 3 bay leaves
  • 2.5 tbsp plain flour
  • 1 tbsp tomato purée
  • 254 dry full bodied red wine
  • 500 strong venison or game stock
  • 2 tbsp clear honey
  • 12 semi dried apricots, chopped into quarters
  • salt and freshly ground black pepper

Instructions
 

  • Pre heat the oven to Gas 3, 160C.
  • Season the venison well with salt and pepper and brown well in the vegetable oil or dripping.
  • I use a cast-iron casserole to brown and cook this dish in. Then all the goodness stays in the pan.
  • When browned, remove the meat from the pan.
  • Add the onions and diced carrot and cook until they have a nice brown and caramelized colour. When cooked, remove them also.
  • Sauté the bacon or pork with the cloves, juniper, rosemary and bay together in the pan to release their flavours, but do not let them burn.
  • Once browned, add the flour and tomato paste and stir well. It's quite good to let the flour catch a little. I think it adds flavour and colour to the whole stew.
  • Stir in the red wine and the beef stock and bring to a boil slowly.
  • When just simmering, add the honey and apricots and season well with salt and pepper.
  • Cover with a tight-fitting lid, place in the preheated oven and cook for 1 hour and 15 minutes. The stew must cook very slowly in the oven, or it will dry out and toughen. It's a very important point.
  • Once the venison has been cooking for 1 hour 45 minutes, remove very carefully from the oven and remove the lid. The aroma is fantastic.
  • Check the meat is soft and juicy. It will fall apart when gently squeezed when ready. If it is still a little tough, then pop back into the oven for a further 20-30 minutes.
  • When the stew is finally cooked, cover and leave to cool for a good half an hour covered. If the stew is too hot, you really cannot eat or enjoy it.
  • The best way to serve this dish is to pop the whole thing in the middle of the table and let people help themselves.
  • Venison is vibrant meat, and a little goes a long way, so don't be surprised if you feed six people from this.
  • A large bowl of lightly cooked broccoli tossed in a little unsalted butter and a bowl of the mash is all you need with this, and of course, a large glass of Shiraz.
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Nutrition Facts
Rich Venison Stew with Apricots & Juniper
Amount per Serving
Calories
1196
% Daily Value*
Fat
 
67
g
103
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
1
g
Cholesterol
 
355
mg
118
%
Sodium
 
689
mg
30
%
Potassium
 
1307
mg
37
%
Carbohydrates
 
29
g
10
%
Fiber
 
3
g
13
%
Sugar
 
16
g
18
%
Protein
 
102
g
204
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Game
Cuisine British, Spring
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