Venison??? Isn’t that posh expensive meat, meat for those who own Barbour Jackets, have a weekend house in the country and drive a 4×4? (So erm definitely not me then… ). Well no actually, this Venison was bought in my local Sainsbury’s, it cost a mere £3.99 and as this quantity is supposed to serve 3-4 people it genuinely isn’t any more pricey than buying decent chicken or salmon is it? Venison is a great meat – high in protein, low in fat and comparatively far leaner than most cow meats, plus it’s very tasty.
Anyway…. I decided to do this in a Provençal sauce because even though stew is quite a Wintry dish, the Provençal flavours remind me of the South of France and that reminds me of Summer!
The vegetables in this are of course variable, a good one to add would be aubergine. However the onions, celery garlic, tomatoes and herbs are non-negotiable as they give the sauce its authentic flavour.
If you can’t be bothered to wait for this to cook during a week night (late in from work blah blah blah, 1hr 30 to wait just isn’t appealing is it?) then how about making it for the following night and choose something quicker for tonight? If anything the flavours taste better the next day! This freezes well.
Ingredients (Serves 3)
- 1 pack of diced Venison 340g (I used Sainsbury’s Taste the difference British Diced Wild Venison)
- 1 dessertspoon of arrowroot
- Herbs de Provence / Mixed herbs (mine a mix of Thyme, Marjoram, Oregano, Parsley, Sage, Basil)
- Red onion
- 3 garlic cloves
- 1 red & 1 yellow pepper
- 4 sticks celery
- Olive Oil
- 2 tins organic chopped tomatoes
- 1 organic low salt stock cube
- 1 tablespoon of tomato purée
- Preheat oven to 180 degrees Celsius
- Marinate the venison in a glug of olive oil, a tablespoon of dried herbs, black pepper and a dessert-spoon of arrowroot. Leave for as long as you can afford to wait.
- Finely dice all of the vegetables, and fry in a good glug of olive oil in a large saucepan – in this order onion, garlic, celery, pepper, courgette.
- Meanwhile in a frying pan fry the marinated venison in a little olive oil until browned. Don’t overcrowd the pan, you may need to do this in batches and set aside.
- When the veg has started to soften add in a good sprinkling of herbs, black pepper, a pinch of salt and the tins of chopped tomatoes, tomato purée, stock cube and a little (around 200-500mls) of water. Bring to the boil.
- Once the venison is browned add this into the saucepan with the tomato-veg mix and once again bring to the boil.
- Transfer to the oven and cook covered (either with saucepan lid or tin foil) for 1 hour. Stir every 15 minutes to ensure sauce doesn’t stick to bottom of pan.
- Serve with a big green summery salad, top with fresh basil if you have some.