Entree: United Kingdom – Scotland Highlands – Venison Stew (Hearty slow-cooked stew of venison and root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 2 lb (900 g) venison stewing meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) unsmoked bacon or salt pork, chopped
- 3 tbsp (45 ml) vegetable oil or beef dripping
- 1/4 cup (32 g) all-purpose flour for dredging
- 2 large onions, chopped, approx. 10 oz (285 g)
- 3 carrots, peeled and cut into 1-inch (2.5 cm) pieces, approx. 8 oz (225 g)
- 2 medium potatoes, peeled and cut into chunks, approx. 12 oz (340 g)
- 1 cup (240 ml) stout beer or dark ale (use a Scottish ale if available)
- 2 1/2 cups (600 ml) beef stock
- 2 tbsp (30 g) tomato paste
- 1 tsp (1 g) dried thyme (or 1 tbsp fresh thyme leaves)
- 2 bay leaves
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (20 g) red currant jelly
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the venison cubes dry and toss with 1/4 cup (32 g) flour seasoned lightly with salt and pepper. Heat 2 tbsp (30 ml) oil or beef dripping in a large heavy pot over medium-high heat. In batches, brown the venison on all sides, transferring seared pieces to a plate.
2. Add remaining 1 tbsp (15 ml) oil to the pot if needed and cook the chopped bacon until it begins to render fat. Add the chopped onions and sauté until softened and starting to color, about 6–8 minutes.
3. Stir in 2 tbsp (30 g) tomato paste and cook 1 minute, then pour in 1 cup (240 ml) stout to deglaze, scraping up browned bits. Return the browned venison to the pot, add 2 1/2 cups (600 ml) beef stock, 1 tsp (1 g) dried thyme, and 2 bay leaves. Bring to a simmer.
4. Reduce heat to low, cover partially, and simmer gently for about 1 hour. After 1 hour add the carrots and potatoes, continue to simmer, covered, another 45 minutes to 1 hour until the venison and vegetables are tender and the sauce has reduced.
5. Remove bay leaves, stir in 1 tbsp (20 g) red currant jelly and adjust seasoning with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper as needed. If the stew needs thickening, simmer uncovered a few minutes to reduce. Sprinkle with 2 tbsp (8 g) chopped fresh parsley and serve hot with coarse bread or mashed potatoes.