Venison & juniper stew

Jamie Oliver

Ready in: 45 minutes
Servings: 6

Ingredients

  • 2 organic beef stock cubes
    Canned and Jarred
  • freshly ground black pepper
    Produce
  • 1 knob butter
    Milk, Eggs, Other Dairy
  • 3 carrots, peeled and roughly chopped
    Produce
  • 2 sticks celery, trimmed and roughly chopped
    Produce
  • 6 sprigs of fresh flat-leaf parsley
    Produce
  • 1 clove garlic, peeled and finely chopped
    Produce
  • 1 tablespoon juniper berries, crushed in a pestle and mortar
    Spices and Seasonings
  • 600 g small new potatoes, scrubbed clean, larger ones halved
    Produce
  • olive oil
    Oil, Vinegar, Salad Dressing
  • 2 onions, peeled and roughly chopped
    Produce
  • 4 tablespoons plain flour
    Baking
  • 2 sprigs of rosemary, leaves picked and chopped
    Produce;Spices and Seasonings
  • sea salt
    Spices and Seasonings
  • 800 g quality stewing venison or beef, cut into 2cm chunks
    Meat

Steps

  • Dust a chopping board with 2 tablespoons of flour and a good pinch of salt and pepper, and toss your chunks of meat through this mixture until well coated.
  • Heat a large pan on a high heat, add a few lugs of olive oil and fry your meat for 3 minutes to brown it.
  • Add your chopped onions, carrots, celery, crushed juniper berries, rosemary and the knob of butter.
  • Add a few tablespoons of water, give everything a good stir, then pop the lid on the pan and let everything steam for 4 to 5 minutes so the flavours really mingle together.Take the lid off so your meat and veg start to fry, and stir every so often for 5 to 10 minutes. Chop your parsley stalks finely, and once the onions start to caramelize, add them to the pan with your remaining 2 tablespoons of flour and your crumbled stock cubes. Stir, and pour in enough water to cover the mixture by a couple of inches.
  • Put the parsley leaves aside for later.Bring to the boil, then turn the heat down to medium low so that the stew is just simmering.
  • Add your potatoes and slow cook for at least 2 hours with the lid slightly askew, or until the meat falls apart easily. Keep an eye on it as it cooks, and add splashes of water if you think it looks too dry.Put your chopped garlic in the middle of a chopping board.
  • Add most of your parsley leaves with a teaspoon of sea salt and half a teaspoon of black pepper. Chop everything together so you get a kinda chunky paste.
  • Add this to the stew and stir through. Chop the last of your parsley leaves and sprinkle over before serving.Wine suggestion:Californian red a Merlot from the Napa Valley or Sonoma County

Nutrition

  • Calories: 467.24  cal  (23.36%)
  • Fat: 21.03  g  (32.35%)
  • Saturated Fat: 5.11  g  (31.97%)
  • Carbohydrates: 33.81  g  (11.27%)
  • Sugar: 7.38  g  (8.2%)
  • Cholesterol: 120.91  mg  (40.3%)
  • Sodium: 649.98  mg  (28.26%)
  • Protein: 35.09  g  (70.18%)
  • Vitamin A: 7663.33  IU  (153.27%)
  • Vitamin C: 121.27  mg  (146.99%)
  • Vitamin B12: 8.43  µg  (140.54%)
  • Vitamin B6: 1.11  mg  (55.69%)
  • Vitamin B3: 11.02  mg  (55.1%)
  • Vitamin B2: 0.8  mg  (47.13%)
  • Vitamin K: 40.19  µg  (38.28%)
  • Phosphorus: 380.82  mg  (38.08%)
  • Iron: 6.25  mg  (34.73%)
  • Potassium: 1207.6  mg  (34.5%)
  • Vitamin B1: 0.5  mg  (33.17%)
  • Vitamin E: 3.8  mg  (25.33%)
  • Copper: 0.5  mg  (25.06%)
  • Zinc: 3.47  mg  (23.17%)
  • Fiber: 5.65  g  (22.59%)
  • Selenium: 15.75  µg  (22.5%)
  • Manganese: 0.45  mg  (22.3%)
  • Folate: 84.48  µg  (21.12%)
  • Magnesium: 73.94  mg  (18.49%)
  • Vitamin B5: 0.73  mg  (7.3%)
  • Calcium: 53.08  mg  (5.31%)

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