Venison & Cranberry Stew

(Serves 4)

Ingredients:

         1 lb (450g) venison loin (cubed)
         1 onion (chopped)
         1 clove garlic (crushed)
         5 oz (141g) cranberries
         2 oz (56g) mushrooms (sliced)
         1 carrot (chopped)
         1 table spoon tomato relish
         2 sprigs rosemary
         1 tsp mixed dried herbs
         ½ pint (0.23 ltr) brown ale (Guinness?)
         ¼ pint (0.11ltr) beef stock
         2 tsp grainy mustard
         2 tsp brown sugar
         2 table spoons plain flour
         1 table spoon vegetable oil
         1 oz butter
         Salt & black pepper to season

 

Preparation:

Coat the diced venison in well-seasoned flour and add to a saucepan with the oil and butter. Fry and turn the meat to brown all sides, then remove and add to the slow cooker.

Add the onion and garlic to the pan and fry for 2-3 minutes, then add the mushrooms, rosemary, mustard, herbs, tomato relish, brown sugar, stock and brown ale to the saucepan. Bring to the boil and simmer for 4-5 mins.

Add the mix to the slow cooker along with the sliced carrots. Add seasoning.

Cook on ‘low’ for 7-8 hours, taste and season as required.

Fantastic stew for a cold winters evening, served with a creamy mash and green beans.

 

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