Venison stew

Ingredients:

  • Butter

  • 1 Onion (finely chopped)

  • 500g diced Venison

  • 500ml beef or venison stock

  • 1 Leek (sliced)

  • 2 parsnips (sliced)

  • 2 sticks of Celery (sliced)

  • 1 Turnip (diced)

  • Handful of roughly chopped Kale

  • Splash of Elderberry wine or red wine

  • 2 Bay leaves

  • 2 tsp finely chopped fresh thyme

  • 1 sprig of Rosemary

  • 1 stick of Cinnamon

Method:

Heat a little butter in a large pan or cauldron. Add the onion and fry for a few minutes, to soften.

Add the venison, stock, veg, wine & herbs, bring to a boil, and simmer for about 2 hours., topping up with more water if necessary.

Remove the bay, rosemary and cinnamon and serve immediately.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon