A simple winter stew made with diced deer meat and an assortment of root vegetables (parsnip, carrot, turnip & onion for the stew itself, and served with semi-skinned potatoes). The venison was cooked for at least half an hour until most of the moisture in the meat had evaporated, and browned in the sunflower oil.
Then decanted into a pot of boiling salted water, and simmered under glass for an hour.
After that, I added the diced root vegetables to the pot, and cooked them for another forty-five minutes, after which I mashed the vegetables (the venison will survive this!). Simmered again for another quarter hour or so, before serving.
No added herbs, stock or spices, though rosemary would be an appropriate choice. Cornflower or Bisto could be used if you prefer a thicker gravy. Delicious! Sourced via Sainsbury's.
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