VENISON STICKS RECIPES RECIPES

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BEST VENISON STEW RECIPE | JAMIE OLIVER VENISON RECIPES



Best venison stew recipe | Jamie Oliver venison recipes image

The perfect combo of flavours, this venison stew is inspired by my time with the Navajo in the US

Total Time 2 hours 35 minutes

Yield 6

Number Of Ingredients 13

4 tablespoons plain flour
800 g quality stewing venison or beef cut into 2cm chunks
olive oil
2 onions peeled and roughly chopped
3 carrots peeled and roughly chopped
2 sticks celery trimmed and roughly chopped
1 tablespoon juniper berries crushed in a pestle and mortar
2 sprigs of rosemary leaves picked and chopped
1 knob butter
6 sprigs of fresh flat-leaf parsley
2 organic beef stock cubes
600 g small new potatoes scrubbed clean, larger ones halved
1 clove garlic peeled and finely chopped

Steps:

    1. The Navajo love their lamb and mutton, but back in the day – at the right times of the year – they’d also get out there and hunt things like elk, which they’d stew with wild juniper berries. What’s amazing for me is that thousands of miles away in Britain we were hunting deer for venison and stewing that with juniper too. I guess some combos are just brilliant, no matter where you live. Don’t worry if you can’t get venison, because stewing beef will also be delicious. Really nice served with some rice, beans, a jacket potato or flatbreads, or, if you’re a bit more traditional, some nice steamed greens. A humble but delicious stew.
    2. Dust a chopping board with 2 tablespoons of flour and a good pinch of sea salt and black pepper, and toss your chunks of meat through this mixture until well coated. Heat a large pan on a high heat, add a few lugs of olive oil and fry your meat for 3 minutes to brown it. Add your chopped onions, carrots, celery, crushed juniper berries, rosemary and the knob of butter. Add a few tablespoons of water, give everything a good stir, then pop the lid on the pan and let everything steam for 4 to 5 minutes so the flavours really mingle together.
    3. Take the lid off so your meat and veg start to fry, and stir every so often for 5 to 10 minutes. Chop your parsley stalks finely, and once the onions start to caramelize, add them to the pan with your remaining 2 tablespoons of flour and your crumbled stock cubes. Stir, and pour in enough water to cover the mixture by a couple of inches. Put the parsley leaves aside for later.
    4. Bring to the boil, then turn the heat down to medium low so that the stew is just simmering. Add your potatoes and slow cook for at least 2 hours with the lid slightly askew, or until the meat falls apart easily. Keep an eye on it as it cooks, and add splashes of water if you think it looks too dry.
    5. Put your chopped garlic in the middle of a chopping board. Add most of your parsley leaves with a teaspoon of sea salt and half a teaspoon of black pepper. Chop everything together so you get a kinda chunky paste. Add this to the stew and stir through. Chop the last of your parsley leaves and sprinkle over before serving.

Nutrition Facts : Calories 373 calories, FatContent 10.9 g fat, SaturatedFatContent 3.7 g saturated fat, ProteinContent 34.1 g protein, CarbohydrateContent 34.5 g carbohydrate, SugarContent 8.3 g sugar, SodiumContent 1.99 g salt, FiberContent 3.5 g fibre

VENISON PIE | JAMIE OLIVER RECIPES



Venison pie | Jamie Oliver recipes image

This is a beautiful pie and the kind of dish that makes me dream of good home cooking. The venison will cook to be delicious, tender and sumptuous. After all these years of cooking, a meal like this still gets my pulse racing. For a bit of a treat, use 500g of pastry and line the bottom of the pie dish - just make sure you cook it at the bottom of the oven so the pastry has a chance to crisp up.

Total Time 4 hours 15 minutes

Yield 4

Number Of Ingredients 16

olive oil
3 medium red onions
3 cloves of garlic
2 carrots
2 sticks of celery
1 knob of butter
4 field mushrooms
1 kg quality stewing venison
a few sprigs of fresh rosemary
5-6 juniper berries
a few fresh bay leaves
a few sprigs of fresh thyme
500 ml ale preferably Scottish
1 heaped tablespoon plain flour plus extra for dusting
350 g ready-made all-butter puff pastry
1 large free-range egg

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Heat a lug of olive oil in a large ovenproof pan on a low heat. Peel and slice the onions and fry gently for about 10 minutes until nice and sweet. Don’t let them colour too much.
    3. Meanwhile, peel and chop the garlic and carrots, and trim and chop the celery.
    4. Turn the heat up, then add the butter, garlic, carrot and celery. Peel, roughly tear up and add the mushrooms. Mix everything together.
    5. Cut the venison into 2cm cubes, pick and chop the rosemary leaves and bash the juniper berries in a pestle and mortar. Stir in the venison, rosemary, bashed-up juniper berries and bay leaves. Pick in the thyme leaves and add a pinch of sea salt and 1 teaspoon of freshly ground black pepper.
    6. Fry everything quickly for 3 or 4 minutes, then pour in the ale. Stir in the flour and add just enough water to cover. Bring to a simmer, pop the lid on and place in the oven for about 2½ hours, giving it a stir from time to time.
    7. The perfect pie filling should have tender meat in a rich, dark, thick stew. So if, when you remove it from the oven, it’s still quite liquidy, place the pan on the hob and reduce for 15 minutes or so until it thickens up a bit.
    8. Evenly roll out the pastry on a floured surface until it is the thickness of a pound coin. Tip the stew in the pie dish and place the pastry on top of the pie.
    9. Criss-cross the top of the pastry lightly with a sharp knife. Brush the top with beaten egg.
    10. Pop the pie on the bottom shelf of the oven and bake for 40 to 45 minutes, until the pastry is well cooked, puffed-up and golden – then tuck in and enjoy!

Nutrition Facts : Calories 596 calories, FatContent 23.6 g fat, SaturatedFatContent 12.3 g saturated fat, ProteinContent 42.1 g protein, CarbohydrateContent 38.5 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 1.78 g salt, FiberContent 5.5 g fibre

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