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Monday, 2 December 2013

The Big Glut Recipe – December

Marinated venison stew

It’s the time of hearty soups and festive foods and in some ways it’s surprising how much variety there is in the foods that are in season, from fruit and vegetables to fish and game. The latter has a strong appeal as a late autumn into December dish that makes a robust supper for four. The venison soaks in the marinade for 12 hours.


  • 1kg/2lb lean venison cut into 5cm/2in cubes
  • 50g/2oz butter
  • Salt and black pepper
  • 1 tbsp rosemary, freshly chopped
  • 3 medium carrots, peeled and quartered
  • 1 small turnip, peeled and chopped
  • 3 medium potatoes, peeled and halved
  • 400g/14oz can tomatoes
  • 3 tbsp tomato puree

For the marinade

  • 350ml/12fl oz good beef stock
  • 3 tbsp olive oil
  • 1 large onion, peeled and thinly sliced
  • 8 black peppercorns
  • 3 garlic cloves, peeled and crushed
  • 1 tbsp parsley, freshly chopped
  • 1 tbsp rosemary, freshly chopped
  • 1 bouquet garni

Easy this – mix all the marinade ingredients in a shallow dish then add the cubed venison and leave to marinate for 12 hours. Remove the meat and pat it dry with kitchen paper. Keep the marinade, you’ll need it later but remove the peppercorns. Melt the butter in a flameproof casserole, add the venison and brown the cubes on all sides. Now stir in the marinade, add the rosemary and salt and pepper to taste. Bring to the boil, cover and simmer for 1½ hours.

Next, add all the carrots, turnip, onions, potatoes, tomatoes with the juice, and the tomato puree. Cover the casserole. Simmer for 1 hour. Make sure the meat is tender, remove the bouquet garni and serve. A nice Hermitage or chateauneuf du pape might be in order.

Have a Merry Christmas and a Happy New Year. See you in January.

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