This sounds awfully spoilt. In fact, supermarkets sell cubed, stewing venison on good deals. It makes a very tender stew and it is a meat with very low cholesterol and a rich flavour. I had a venison stew once in France with potatoes Dauphinois and it was so delicious that I always try to replicate that meal at home. Mash is lovely, though, with greens.
500g venison, cubed
200g streaky bacon or cubed poancetta
2 large onions, chopped
200g mushrooms, roughly chopped
200g carrots, sliced
2 tbsp oil
salt & pepper
1 tbsp plain flour
1 tin chopped tomatoes
handful of fresh parsley
tsp dried oregano
2 glasses red wine
1 desert spoon redcurrant jelly
- Heat the oil and fry the venison and bacon, stirring with a wooden spoon, until browned. Season and remove from the pan.
- Add the onion and cook until golden. Sprinkle with the flour, stir and return the meat to the pan.
- Add the tomatoes, mushrooms, carrots, herbs, wine and redcurrant jelly.
- Bring to the boil, stirring occasionally, then reduce heat to a gentle simmer.
- Cook for about 2 hours or until the meat is tender.