Venison and Potato Stovies
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Ingredients
- 600 g diced venison shoulder
- 600 g potatoes
- 2 onions
- 2 carrots
- 400 ml beef stock
- 20 g butter
- 1 tsp dried rosemary
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 37.1 g
- Carbohydrate
- 32.3 g
- of which sugars
- 7.9 g
- Fat
- 8.4 g
- of which saturates
- 4.1 g
- Fibre
- 5.7 g
- Salt
- 1.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large heavy pan and brown the diced venison shoulder in batches over a high heat, then set aside.
- 2
Add the chopped onions and carrots to the pan and cook for 6 minutes until starting to soften.
- 3
Return the venison to the pan with the beef stock and dried rosemary, bring to a simmer, cover and cook for 30 minutes.
- 4
Peel and chop the potatoes into chunks and add to the pan, then cover again and simmer for a further 20 minutes until the venison is tender and the potatoes have thickened the gravy.
- 5
Season to taste and serve in deep bowls.
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