Winter Vension stew


A tasty slow-cooked winter warmer


  • 750g seasonal venison, diced
  • 1 red onion, sliced
  • 2 cloves of garlic
  • 5cm piece ginger peeled and cut into matchsticks
  • 200g of chopped tomatoes
  • 1 tbsp plain flour
  • 1 tsp English mustard
  • 400ml Port
  • 500ml beef stock
  • 3 tbsp red current jelly
  • 5 star anise
  • 6 plums, stoned and quartered
  • Thyme leaves

Cooking Instructions

1 Pre-heat the oven to 150C(fan)/170C/325F/gas mark 3.

2 Add the flour and some salt and pepper to a freezer bag and toss in the diced venison chunks, until evenly coated. Heat a drizzle of oil in an oven proof casserole dish and brown the venison in batches over a medium heat, setting the browned pieces to one side.

3 Add another drizzle of oil to the pan, add the sliced onion and sauté for 5 minutes.

4 Add the garlic and ginger, cook for 1 minute.

5 Add the chopped tomatoes and mustard then cook for a further minute.

6 Add the Port, bring to the boil for 1 minute.

7 Add the beef stock, red currant jelly and star anise. Return the browned venison to the pan. Bring to the boil, reduce to a simmer and place a lid on the casserole.

8 Cook in a pre-heated oven for 2.5 hours.

9 Remove the casserole from the oven, add in the quartered plums and return to the oven for 30 minutes.

10 Garnish with thyme leaves and spoon into warm serving bowls.


Serve alongside some buttery mashed potato or crusty white bread