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Venison Stew


Venison has a richer taste than beef, leaner and when buying usually called a haunch of venison. Venison can be bought wild or as farmed meat.

The hunting runs from oct-dec so the price of venison will probably be more expensive outside these dates

Serves 4

Ingredients:

What to do?

  1. Steenbergs Organic 's natural sea salt
  2. Heat the oven to 180°C. Cut the venison into2 ½ cm cubes and dust with the seasoned flour. Heat the butter and oil in a frying pan and brown the venison. Put them in casserole dish with a good lid. Our over the wine or stock into the frying pan, stirring to pick up the juices and flavours, then pour into the casserole. Add the spices, season with sea salt and put in preheated oven.
  3. Cook for 2 hours. Serve with creamed potatoes.

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