The rich flavours of this venison stew can be complimented with a nice glass of shiraz. Try Ladies Who Shoot Their Lunch which has been especially blended to suit game meat.
Rich Venison and Red Wine Stew
Published on May 10, 2017 | By appetite4thewild |
- Prep Time
- Cook Time
- 2kg venison rump (trimmed and sliced)
- 250mls red wine (shiraz)
- 2 x 400g can diced tomatoes
- 250mls beef stock
- 1 tsp ground coriander
- 1 tsp smoky paprika
- 1 tsp cracked pepper
- 2 tbs oregano (freshly chopped)
- 1 tbsp salt
- 2 tbsp butter
- 140g tomato paste
- 3 carrots (diced)
- 10 small chat potatoes
- 4 celery sticks (diced)
- ½ capsicum (sliced)
- 2 brown onions (diced)
- 4 cloves garlic (crushed)
- Plain flour
- Heat 1 tbsp of butter and garlic in a 12”camp oven.
- Add and continually stir carrots, onion, and celery until they are slightly brown. Remove from camp oven.
- Coat venison portions with flour. Heat remaining butter in camp oven. Add venison pieces and lightly brown. Remove meat from oven.
- Place vegetables back into the camp oven and spread evenly on bottom. Place browned venison on top of vegetables.
- Add beef stock, red wine and tomato paste, diced tomatoes salt, pepper, coriander and smoky paprika. Cook slowly for an hour.
- Add freshly chopped oregano and capsicum and lightly stir.
- Add potatoes and cook for a further 45minutes or until potatoes are tender
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