• Welcome to Life In The Wilderness

    You are currently viewing the site as a guest and some content may not be available to you.

    Registration is quick and easy and will give you full access to the site and allow you to ask questions or make comments and join in on the conversation. If you would like to join then please Register
Muntjac Stew With Elderberry Wine

Muntjac Stew With Elderberry Wine

Ingredients:

  • 2 Shoulders or leg of Muntjac (1kg boned venison) olive oil
  • 2 Onions
  • ½ head of celery, chopped
  • 4 garlic cloves, finely chopped
  • 3 large carrots, chopped
  • 250g mushrooms, thick sliced or halved
  • 3 fresh bayleaves
  • a large sprig of rosemary
  • freshly ground black pepper, to taste
  • 200g properly cured bacon, cubed
  • 1 400g tin of plum tomatoes
  • ½ litre stock
  • ½ litre of elderberry wine

Method:

Cut the meat from the bones into chunks.

Set the bones aside for stock in another meal.

In a hot oiled large saucepan sizzle the meat on all sides, a few pieces at a time, to seal in the juices.

Once browned remove the chunks from the pan and set aside.

Throw in the onions and fry until tender.

Add bacon, mushrooms, celery and herbs.

Give a satisfying stir, and cook for a few minutes.

Add the venison and everything else.

Bring to the boil then let simmer gently for three hours.

It is always better the next day but I usually can’t wait that long. Serve with mashed potato and curly kale.
Author
MacOne
Views
208
First release
Last update
Rating
0.00 star(s) 0 ratings

More resources from MacOne

Top