This delicious recipe has been kindly provided by Eat wild.
SERVES- 8
PREP TIME- 25 mins
COOK TIME- 7 hours
Steps-
1. Heat the slow cooker
to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the venison in batches until brown on all sides. Transfer to one side for now.
2. Put the remaining
oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well.
3. Bring the mix to a simmer,
then tip into the slow cooker with the seared venison. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the venison is tender and the sauce has thickened slightly.
4. Season the taste
then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with mash potato, small roasted potatoes or brown rice, if you like.
INGREDIENTS-(Serving 8)
3x tbsp olive oil
2kgx venison haunch
2x large onions
4x mixed peppers
3x garlic cloves
2x tbsp flour
2x tsp caraway seeds
2x tsp hot smoked paprika
1x tbsp sweet smoked paprika
4x tbsp tomato puree
4x large tomatoes
500mlx beef or venison stock
300mlx soured cream
Bunch x parsley