INGREDIENTS
- Venison
- Grape Seed Oil
- Beetroo
- Red Wine
- Carrots
- Celery
- Onion
- Garlic Cloves
- Chopped Fresh Herbs
- Sea Salt
- Black Pepper
- Diced Tomatoes
- Venison Stock
- Worcester Sauce
METHOD
Step 1
Add the olive oil to a large thick based pot and heat over medium-high heat
Step 2
When the oil is hot,allow the venison to sauté for 5-7 mins or until the edges start to brown.
Remove the venison from the pot and set beside.
Step 3
Turn the heat down to medium and add the beetroot,carrots,celery and onion.Allow the vegtables to sauté fot about 8-10 mins or until they begin to soften.
Step 4
Add the garlic,fresh herbs,salt,pepper and cook for an additional minute before adding the tomatoes,broth,red wine and worcestershire sauce,making sure you scrape all the browned bits off the bottom of the bottom of the pan.Then,add the venison stew meat back to the pot.Stir well and bring the stew to a boil.
Step 5
Once a boil is reached,turn the heat to low,cover the pot with a lid,and allow the stew to simmer for 1-2hours until the venison is tender
Serve hot
Enjoy!
