I’m using one of my current favourite ingredients again for this recipe! I found the original recipe here, and as usual there are a few minor differences – the biggest being that the original recipe serves 8, but the amounts given below will serve 4.
2 tablespoons olive oil
600g diced venison
2 tablespoons plain flour
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon Worcestershire sauce (I used Henderson’s Relish)
1 bay leaf
1 tablespoon of freshly chopped thyme
1 tablespoon salt
450ml boiling water
3 small potatoes, peeled and quartered
3 carrots, peeled and chopped
1. Put the plain flour into a bowl and coat the venison. Heat oil in a large casserole or stockpot and brown the meat. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt and 750ml water. Stir well.
2. Cover the pan and simmer for 1 1/2 to 2 hours, or until meat is tender.
3. Stir in potatoes and carrots and cook until tender (you could parboil them first to make this a little quicker if you wish). Remember to remove the bay leaf before serving!
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