Venison Stew

Last night I made a stew with the venison I bought at the farmers' market by Oval tube station.  I paid just under £4 for 400g!

The stew was very easy to make and incredibily delicious. Venison really is one of my favourite meats and it goes hand in hand with autumn and red wine. 

To feed 4 friends:
400g of diced venison
4 peeled and sliced carrots
4 sliced cellery sticks
2 peeled and diced white onions
3 peeled and sliced cloves of garlic 
half a bottle of red wine
half a litre of beef stock
thyme (fresh or dried)
1 bay leaf
olive oil
salt & pepper (preferably fresh ground)

1. Heat some oil in a big pot.  Add the onions and garlic and fry them for a few minutes.  Add the venison and bay leaf.  Fry for another couple of minutes.  

2. Add 2-3 tablespoonfuls of dried Thyme/ 4 fresh Thyme sprigs. Add salt and pepper.  Add the carrots and cellery.  Fry for a few minutes.  

3. Add the wine and stock. You want to cover everything in liquid.  Bring it to a boil before reducing the heat.  Cook for an hour with the lid on.

I served the stew with boiled potatoes and a big glass of red wine.  It would also go well with mashed potatoes or fries.