Venison Stew
10 ingredients
7 steps
Ingredients
- 1 tbsp fresh herb mix ( flat leaf parsley, thyme, bayleaf)
- 2 tbsp vegetable oil
- 200 grams venison, diced
- 2 beef tomatoes, chopped and deseeded, skins left on
- 75 grams choi sum (approx. 4 sticks)
- 8 rashers of smoked bacon, chopped roughly
- 500 ml red wine
- 4 garlic cloves, crushed
- 2 carrots, cut into slices
- 125 grams chestnut mushrooms, sliced
Directions
-
1Heat the oil in a pot.
-
2Brown the venison on a medium heat and then remove.
-
3Add the bacon for 2mins to brown off.
-
4Add all the veg and cook for 1-2mins.
-
5Add a bit of the wine to deglaze the pot.
-
6Add the rest of the wine, return the venison and add the herbs.
-
7Bring to a gentle boil, reduce heat to low and cook for 2-2h30mins.
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