Seasonal eating in November and December means plenty of root vegetables, apples, pears and game. Fresh produce in the winter may seem harder to come by, but actually there are some fantastic flavours to try in your kitchen. Tis the season for deer, and our onsite chefs from ‘The Gourmet Chef’ have prepared a deep and delicious Venison Stew, full of smoky bacon and aromatic juniper berries to add the perfect complement to this rich, lean meat. Definitely worth a try in our café or in your own kitchen this winter!
Venison Stew
Ingredients
750g vension leg (diced) – keep the bone
100g smoked bacon, diced
2 red onions, diced
2 white onions, diced
1 swede, diced
3 turnips, diced
4 carrots, diced
2 garlic cloves, crushed
1x tbsp juniper berries, crushed
2x tbsp olive oil
1x tbsp cornflour
175ml red wine
salt
pepper
fresh thyme, bunch
Method
To Serve
Serve piping hot with mashed potato or chunky bread…and any left over red wine!