HARVEST STEW

Redefine meat and potatoes with this mouthwatering venison stew recipe from Mathews HQ.

Brown 5½ pounds of diced venison roast (shoulder or haunch), slow cook in a savory gravy, and pile it on top of your favorite mashed potato recipe.

Prepare

1 tbsp olive oil

2 tbsp butter

2 onions, diced

4 fresh garlic cloves

4 pieces of thinly sliced smoked bacon

1Ib 2oz mushrooms

5½lb haunch or shoulder of venison, diced

3 cups beef stock

1/3 cup redcurrant jelly

Salt and freshly ground black pepper, to taste

2oz corn starch

Preheat the oven to 300F.
On the stove top, heat olive oil and butter in a large Dutch oven. Add the onions and cook until softened, but not browned.
Add the garlic, bacon and mushrooms and cook for another minute.
In a frying pan, brown the diced venison a handful at a time and add to the stew. When all the meat is browned, add the beef stock, redcurrant jelly and salt and pepper.
Bring to a boil and stir well. Put the lid on the stew and place in the middle of the oven – cook for 90 minutes.
Remove from the oven. Make a paste with the corn starch and two tablespoons of water. Add as much of the paste to the stew as is needed to thicken the sauce – add a little at a time if you are not sure how much you will need.
Transfer the stew to the stove top, and, on a low heat, cook until the gravy has thickened – this will take about five minutes.
Serve over your favorite mashed potatoes.