This easy recipe for venison stew is great to make ahead for a special occasion. Slow cooking the venison makes it very tender. Use diced venison shoulder to make this stew, but most cuts will be fine as long as the stew is simmered long enough to allow the venison to tenderise. 

Substitute the vegetables for others if you like, make the venison stew how you like it.  If you prefer, leave out the new potatoes and serve with mashed potatoes or top with healthy dumplings.

• 1 tablespoon olive oil
• 1 red onion, peeled and sliced
• 250g diced venison
• 1 tablespoon plain flour
• 1 clove garlic, crushed
• 1 carrot, peeled and diced
• 1 leek, washed and sliced
• 1 parsnip, peeled and diced (optional)
• 1 bay leaf
• 1/2 teaspoon of each, dried rosemary and thyme
• 300ml beef stock + water
• splash of red wine (optional)
• 150 - 200g baby new potatoes, washed
• salt & pepper to taste
• Flat leaf parsley to garnish (optional)

METHOD:

1. Fry the onion in a little oil in a large pan for 3-4 minutes until soft. While the onion is cooking, toss the venison in the flour seasoned with a little salt until well coated. Add the venison to the onion and brown for 3-4 minutes stirring now and again. Now add the garlic, vegetables, herbs, stock and wine. Give it a good stir, season to taste and bring to the boil.

2. Add the potatoes to the pan and, if you need to, pour over enough hot water to just cover them. Give everything a good stir again and reduce the heat to a gentle simmer. Partially cover the pan (put the lid on, but not properly so it leaves a gap) and leave to simmer for 60 - 90 minutes until the potatoes are tender.

3. Give everything a good stir. Add a splash more water if the gravy is a little too thick, or simmer without the lid for another 5 minutes if it's too liquid.