Venison shanks, juniper and redcurrants | Stew recipes | Jamie magazine
Never cooked venison before? The classic flavourings for venison are used here in a warming, gluten-free, slow-cooked stew. Perfect for lunch or supper on a chilly winter weekend.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Cooking tools:
- Cutting board
- Casserole pan
- Stove
- Chef's knife
- Pot lid
- Wooden spoon
- Ladle
- Tongs
- Plate
- Serving platter
- Fork
Ingredients
- 4 venison shanks
- 1½ tablespoons juniper berries
- 1 large knob of butter
- olive oil
- 4 red onions
- 2 celery stalks
- 2 punnets of redcurrants
- 300ml red wine
- a few sprigs of fresh rosemary
- 800ml organic beef stock
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