Orange-flavoured Venison Stew RecipeOrigin: America Period: Traditional |
Ingredients:
450g fresh mushrooms, halved (wild are best but button will do) 
Orange-flavoured Venison Stew Preparation:Method:Add 60g of the butter to a large pan and use this to gently fry the mushrooms until softened. Ad the wine, increase the heat and cook at a brisk boil until the volume has reduced by half. Pour the resultant mix into a 2.5l casserole dish. Meanwhile dredge the venison cubes in the 80g flour and fry (using the remaining butter) until browned then add the tomatoes, bell pepper, potatoes and onions and fry for 5 more minutes, stirring frequently. Add the orange zest and stir-in the 2 tbsp flour then add the beef stock to the pan. Bring to a boil, reduce to a simmer and continue cooking until the mixture thickens. Add the mixture to the casserole and stir to combine with the mushrooms. Add the bay leaf, over and place in an oven pre-heated to 170°C and cook for about 75 minutes. Remove the bay leaf and serve. |
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