When it comes to experimenting with new tastes, venison does just that; it opens me up to a whole new world of flavours, ones that I am not used to. It is also a wonderfully distinct taste that surprises and excites with every mouthful. To top it off, venison is the wildest of meats (free of hormones and other additives) and naturally closer to what our ancestors would have eaten.
Try out this deliciously warming stew for these cold winter evenings. The sweet and spicy combination compliments the intensity of the venison and creates an exciting mix of flavours. It's delicious served with a heap of fresh green veg.
500g diced venison
2 onions, finely chopped
10 shallots, peeled
4cm fresh ginger, finely chopped
4 garlic cloves, crushed
1 cinnamon stick
2 stems lemongrass, bashed
2 tbsp tamari sauce
1 tsp paprika
200g roughly chopped prunes
500ml beef stock
4 medium carrots, peeled & cut in 2cm slices
2 sweet potatoes, peeled & diced
Bunch of fresh thyme
Fry the onion and whole shallots in a little butter in a large saucepan. Once they start to brown, add the ginger, garlic, cinnamon and lemongrass and give it a good stir.
After a few minutes, add the venison until the sides are golden.
Stir in the tamari sauce, paprika, stock, carrots, sweet potato and prunes.
Cover and simmer gently for 1½ hours, stirring from time to time, until everything is cooked. Discard the lemongrass and cinnamon before you serve.
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We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.