Venison Stew Recipe

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Venison Stew Recipe

(Low Fat Recipe)

Ingredients:  Serves 6

2 tablespoons olive oil

1 lb (680 g) venison cubes, trimmed of fat

2 carrots, peeled and diced

2 sticks celery, trimmed and sliced

1 onion, peeled and cut into rings

1 level tablespoon plain flour

1 pint (570 ml) veal stock

4 juniper berries

1 level tablespoon chopped fresh lovage or celery leaves

Freshly ground black pepper

Shredded lovage or celery leaves to garnish



Heat the oil in a large, heavy-based saucepan and toss the meat in it over a high heat to brown the cubes quickly.  Lift out the meat into a heatproof dish, using a slotted spoon.  Fry the carrots, celery and onion in the same pan for 5 minutes.  Stir in the flour and cook it for 2 minutes before gradually blending in the stock.  Bring to the boil, stirring continuously.  Return the venison to the pan, stir in the juniper berries and chopped lovage or celery leaves and season with pepper.  Bring back to the boil, then lower the heat, cover and simmer for an hour, or until the meat is very tender.  Pour into a warmed serving dish and garnish with the shredded lovage or celery leaves.  Mashed potatoes and swede go well with the savory broth of this dish.


Note:  Lean, richly flavored venison gives a luxury lift to this winter stew.  Use saddle of venison when you can, to make the most tender dish.


Nutrient Value Per Serving:

320 calories

14 g total fat (4 g saturated fat)

5 g carbohydrates

0 added sugar

1 g fiber

120 mg sodium


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