Slow Cooked Venison Stew Recipe | Booths Supermarket
METHOD 1 Pre-heat the oven to 150C(fan)/170C/325F/gas mark 3. 2 Heat a drizzle of oil in an oven proof casserole dish and brown the venison over a medium
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.booths.co.uk.
Ingredients
- A drizzle of oil
- 750g venison, diced
- 1 red onion, sliced
- 2 cloves of garlic
- 5cm piece ginger peeled and cut into matchsticks
- 135g tomato puree
- 1 tbsp plain flour
- 1 tsp mustard powder
- 400ml Port
- 500ml beef stock
- 3 tbsp red current jelly
- 5 star anise
- 6 plums, stoned and quartered
- Thyme leaves to garnsih
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