Venison Stew, with Root Vegetables

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. 

 

Venison Burger with Potatoes and Lettuce Salad

I didn't make this burger (hard to get ground deer meat, unless you know someone who deals in this part of the business). Bought from Sainsbury's. Tasted not dissimilar to a burger made with beef, but the packaging said the burgers were 90% venison. I'm familiar with deer meat, so the fact that the burgers don't taste the way you might imagine, is puzzling. 

I also bought venison fillets on the same supermarket trip, and these clearly are deer meat. They should be fine.

The burgers were cooked on the middle shelf of an oven heated to 200 deg C for between 22 to 27 minutes, turning the burgers a couple of times.  Something to watch occasionally during the process. 

Served with salted boiled potato, and a lettuce salad. Dressed with white pepper, and a pinch of Tarragon.