Serves 8 2 Hours 140 Degrees
INGREDIENTS
750g venison, cut into cubes
2 tablespoons extra virgin olive oil,
1 large onion, finely diced
2 large carrots, diced
1 stalk celery, diced
250g button mushrooms, cleaned and quartered
2 cloves garlic, crushed
1 teaspoon dried thyme
2 small swede peeled and cubed
200ml of red wine
1 litre of beef stock
½ tablespoon tomato puree
1 large bay leaf
250g barley
1 bunch flat leaf parsley, chopped
METHOD
Pat the venison cubes dry with a paper towel and season with salt and pepper.
Heat one tablespoon of the oil in a large pot over medium-high heat and sear the meat on all sides, working in batches. Use a slotted spoon to remove the venison and set aside.
Heat the remaining tablespoons of olive oil over medium-high heat. Add the diced vegetables and cook until soft
Add the mushrooms, garlic and herbs and sauté for one more minute
Return the beef to the pot and add the turnip.
Add the wine to deglaze the pan, scraping the browned bits from the bottom of the pan.
Stir in the broth, tomato paste, and bay leaf.
Turn up the heat to bring the stew up to a boil, and then reduce to a simmer. Cover and cook for 45 minutes to 1 hour.
Meanwhile, cook the barley. Bring the barley and 375ml of water to a boil. Reduce to a simmer, then cover and cook until the barley is tender 40 to 50 minutes. Drain and set aside.
When the stew has simmered stir in the cooked barley and venison cook for another minute or two.
Adjust seasonings and serve hot, garnished with fresh parsley
コメント