Yeah, puns are absolutely hillarious. Got to love them.
It’s been a while since I’ve posted up a blog, and I’m sorry, that is incredibly rude of me, and I do apologise. My only excuse is that I’ve been rather pre-occupied with various other projects as of late, and I apologise profusely!!
Right then, I’ll upload a few new recipes over the next few days, I’m still sans-camera, so you’ll have to imagine what the food looks like yourself, but trust me, I won’t post anything on here if it’s not delicious!
A few weeks ago I nipped down to my local Morrissons with £2 to get something to eat for my tea, expecting to maybe pick up a pack of pasta and some sauce, or something equally uninspiring, imagine the surprise when I saw in the reduced section of the supermarket diced venison for only 99p. I rubbed my eyes and looked again, it was still 99p. It still had a week and a half before it reached it’s used by date too!! As you can imagine, I snapped it up, and picked up a leek and some mushrooms whilst I was at it… I had the rest of the ingredients I would need for a delicious Venison and Red Pepper Stew at home! Here we go then!!
Venison and Red Pepper Stew
(Serves 2 as a main meal)
Ingredients:
- 300g diced venison
- 2tbsp flour
- 2tbsp olive oil
- 1 onion
- 1 garlic clove
- 2 red peppers
- 1 leek
- 2 large field mushrooms
- 250ml beef stock
- 250ml red wine
- Sprig of thyme
Method:
- Pat diced venison dry with kitchen paper and toss with flour.
- Heat olive oil in a casserole dish and quickly brown the venison all over.
- Add sliced onion and crushed garlic clove until golden.
- Add finely sliced red pepper, sliced leek and sliced field mushrooms, and cook until vegetables start to soften.
- Pour in the beef stock and red wine, bring to the boil, cover and then leave to simmer gently for about 2 hours, or until the venison is tender.
- Alternatively simmer in the oven at 160C/Gas Mark 3 for the same amount of time.
- Top up with extra stock or water as necessary.
- Serve with mash and steamed brocolli.
I’d recommend drinking this with the same wine that you put in, or a nice ruby ale!
- 1 leek
sounds tasty, never really bother cooking venison, but i reckon i could give it a try
cheers punkchef!
(also, puns are awesome)