By
Jane Curran
published
If you’re looking for a healthy stew recipe to try this week, you’re in luck, as our venison and mushroom dish is full of beautiful and rich flavours but is also really good for you.
Since venison is much leaner than beef, it’s better for you and when combined with the mushrooms, celery, carrots and other vegetables in this casserole dish, it makes for a really healthy way to help you get to your five-a-day.
It’s got red wine to give it an extra body of flavour, along with plenty of onion and garlic too.
This Autumn dish serves ten, so it’s great to freeze leftovers for a rainy day too.
HOW TO MAKE VENISON STEW WITH WILD MUSHROOMS
Method
- Heat the oil in a large saucepan or casserole then brown the meat in batches and set aside. Add a little more oil if needed, then gently cook the onion, carrot and celery until softened, for about 15 minutes. Add the garlic, then stir in the flour and the meat. Stir well and cook for a few minutes, then add the red wine. Bring to the boil then simmer on very low for 2 hours 30 minutes.
- Cut the mushrooms into large chunks. Heat a little butter in a frying pan and sauté the mushrooms for a few minutes. Season well then add to the venison for 20 minutes. Serve with mash or roast potatoes and greens.
Ingredients
- a little oil and butter, for frying
- 2kg casserole venison, cut into chunks
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 sticks celery, finely chopped
- 2 garlic cloves
- 3 tbsp seasoned flour
- 75cl full-bodied red wine (such as Shiraz)
- 500g mixed mushrooms
