Venison stew with mushroom risotto

I love venison, it is leaner than beef and a so much more flavoursome. We are lucky that there are a number of farm shops near us that sell it in season. Ocado also has it in the flash sales on occasion and I stock up the freezer. Its perfect for a dinner party or a cosy night in. Cooked slowly it is melt in the mouth delicious.

Venison stew with mushroom risotto

A warming, hearty stew served with a mushroom risotto
Prep Time 20 mins
Cook Time 1 hr 12 mins
Total Time 1 hr 32 mins
Course Supper
Servings 4

Equipment

  • Heavy based casserole dish

Ingredients
  

Venison Stew

  • 500 grams venison, cubed
  • 3 tbsp gluten free flour
  • 1 tbsp sunflower oil
  • 300 ml red wine
  • 1 large onion, chopped
  • 2 cloves garlic
  • 1 tbsp tomato paste
  • 3 sprigs thyme
  • 1/2 tsp juniper berries, crushed
  • 250 grams mushrooms
  • 100 grams chestnuts
  • 300 ml beef stock

Risotto

  • 1 onion, chopped
  • 100 grams sliced mushrooms
  • 300 grams risotto rice
  • 1 tbsp olive oil
  • 1 litre mushroom stock from a cube is fine
  • 1 handful chopped parsley

Instructions
 

Venison Stew

  • Toss the cubed venison with the gluten free flour and a little salt and pepper
  • Heat the sunflower oil in a heavy based casserole dish and brown the venison. Remove from the pan.
  • Deglaze the pot with 150 ml of the wine.
  • Add in one large, chopped onion, two chopped cloves of garlic, a tablespoon of tomato paste, 3 sprigs of thyme, 1/2 teaspoon of crushed juniper berries, (my favourite bit was crushing them, it made the kitchen smell of gin), another 150 ml of red wine and 300 ml of beef stock.
  • Bring to the boil and return the venison to the pot.
  • Turn the heat down and simmer, covered, for 45 minutes stirring occasionally.
  • Add in 250 g of mushrooms, quartered and 100 g of chestnuts. Cook with the lid off for a further 30 minutes still stirring occasionally.
  • Make your risotto.

Risotto

  • Fry the chopped onion in the olive oil until transparent.
  • Add in your mushrooms and cook for a minute or two more.
  • Stir in the risotto rice, stir until well coated and almost transparent.
  • Add in 1 litre of mushroom stock.
  • Simmer for 25 minutes stirring occasionally. You may need to add a little more liquid.
  • Once the rice is cooked stir in a good handful of parsley and serve with the stew.
Keyword Gluten free, Risotto, Venison,

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Recipe Rating




Cooking For John