Food / Recipes

Venison Stew – Slow Cooker

After a sunny, dry and mild September and October, normal Scottish autumn weather has resumed… Rain, winds and dark, dreary days are once more upon us.

The consolation is a stew – warm, delicious and extremely comforting. I love stew so much I’d eat it in the height of summer anyway, but it does seem so fitting for this time of year. I’ve used venison here, but you could substitute this with beef or lamb instead (choose cuts that needs long, slow cooking).

I’ve suggested three to four servings – three is best for greed purposes. Serve this with steamed cauliflower and broccoli. You can also make fake mashed potatoes with steamed cauliflower – recipe here.

Venison Stew

  • Servings: 3-4
  • Time: 7-8 hours
  • Difficulty: easy
  • Print

  • venison 2600g venison (choose the meat that needs long, slow cooking)
  • 2 small onions, very finely diced
  • Three medium-sized carrots, peeled and cut into big chunks
  • 4 cloves garlic, crushed
  • 2-3 sticks of celery, chopped
  • 100g streaky bacon
  • 1/2tbsp salt
  • 1tbsp freshly ground black pepper
  • 1tbsp Herbes de Provence
  • 1tbsp fresh rosemary, finely chopped
  • 11/2 tbsp cornflour

 

  1. Put the venison in a Ziplock or equivalent plastic bag with the salt, pepper, corn flour, and herbs and shake well so that all the meat is coated in the flour.
  2. Put the meat and the rest of the ingredients in a slow cooker and mix well. Cover the ingredients with water (remember, the vegetables will leak out water as they cook too, so you only need the water to just cover the ingredients.
  3. Set the slow cooker to low and leave for seven to eight hours. (Remember that taking the lid off a slow cooker adds another 20 minutes to the cooking time.)

Serve and enjoy.

(If you don’t have a slow cooker, then prepare the meat as in stage 1, then place in a large casserole dish with the rest of the ingredients and add water. You’ll need a little more than if you were using a slow cooker but basically add enough water to cover all the ingredients. Cover the dish with a lid and cook at 150 degrees C (130 fan) for three to four hours – until meltingly tender.)

This recipe has 21g of carbs per serving and 5g of fibre if serving three, and 15g of carbs and 3.75g of fibre for four. If you leave out the cornflour, you’ll reduce the carb count by a further 6-7g per serving – but a thick, juicy sauce is a marvellous thing…

 

 

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