Venison stew from The Guardian Cook supplement, December 28, 2013 (page 9)

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Notes about this recipe

  • Dolcetto23 on October 29, 2022

    I modified this a bit partly to make it more like the Silver Spoon venison stew recipe (which requires marinating, which I had no time to do). So I added some chopped celery and a few sprigs of thyme to the carrots and onions, plus some crushed garlic with the meat, then with the wine and stock a little cinnamon and nutmeg (a la Silver Spoon), and several juniper berries and peppercorns (just for fun). And It was very good! Served with crushed parsnips & celeriac and some cavolo nero braised with garlic and chilli.

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