Venison stew

[henry d]

Just making up a batch

 

2x roe necks - on the bone.

2x shoulder of roe - boned out.

1 can of cider.

500ml/1 pint of beef/venison stock.

1 onion.

1/2 large carrot.

Bay leaf, Thyme sprig, couple of sage leaves.

Oil/lard to fry.

PREHEAT OVEN TO 100*C - Casserole dish should be big enough to be able to take the meat/veg & stock, so check first !

 

1 - Slice onion and carrot and place in a large casserole dish cover with hot stock and if you can place over a low heat or in the oven if it can`t be used on the stove top.

 

2 - Heat oil in the frying pan, until sizzling hot. Fry the necks until browned all over and place in dish then fry the boned out shoulder. The meat must be WELL browned on most surfaces. Pour off any excess oil but leave any juices in the frying pan, then de-glaze with 1/2 to 3/4 of the cider and add this to the dish.

 

3 - Cook for 2-3 hours in the oven with the lid on and test after 1 1/2 hrs to see if it is getting tender. When tender, turn off the oven and remove the meat to a dish and place back in the oven. Strain the juices into a clean pan and heat rapidly to reduce the stock.

 

4 - Remove the meat from the bones and add to the stock, this will be the basic stew.

 

5 - Now the good bit, you can do what you like to it now......make a pie from it.......add dumplings.......make it into a suet pudding.....or as I am, add fried onions and mushrooms and stick it on a plate with some mashed tatties, peas, carrots and enjoy

 

**Edit** Mine has just done 4 hrs in the oven and is melty !

[TonySmith]

Made my mouth water reading that...........