Venison stew

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  • 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


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 


Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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