Recipe | Wild Venison & Port Stew

The perfect Winter dinner fix | Serves 4

What you will need -

• 2 tbsp virgin olive oil

• 1/2 cup flour

• 1 kg of venison

• 1 onion sliced

• 2 tsp tomato paste

• 1 sprig rosemary

• 250ml port

• 250ml red wine

• 500ml beef stock

• Salt and pepper

• 3 sprigs parsley finely chopped to serve

• Steamed potatoes, peas and carrots to serve

1. Lightly dust venison in flour, season with salt, pepper or

spices.

2. Heat oil in stew pot and sear venison, remove onto plate.

3. Add onion and cook until golden, add tomato paste and

fry off for a minute then add rosemary, port and wine.

4. Bring to the boil, return the meat and cover with stock.

Cover pot with baking paper and lid and cook on low for

1 and half - 2 hours until tender

5. Garnish with parsley and serve with vegetables