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Prep Time
24 hours marinade, 30 mins prep
Cook Time
2 hours
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Argyll Wild Venison Stew

Argyll Wild Venison Stew
Preparation method
Step One
Put the red wine and bayleaves in a bowl and add the meat.
Cover and leave in a fridge for 24 hours.
Strain off the wine. Discard bay leaves.

Step Two
Melt the butter, cook the onions in the butter and oil.

Step Three
Stir in the flour and cook for a couple of minutes.

Step four
Slowly add the strained red wine along with the stock, stirring all the time.
Bring to the boil and stir until sucae thickens slighly.

Step five
Add the vension pieces, red currnat or rowan jelly and seasoning.
Cover and bring to the boil

Step six
Simmer on low heat, or in low oven for approx. 2 hour or until meat is cooked and tender.

Serving Steps

Step One
Serve with mashed or bakes potatoes and green vegetables such as curly kale

Recipe Source: Winston Churchill, Game keeper and Venison supplier.
1kg stewing venison, cut into cubes
3 bay leaves
½ pint red wine
1 large chopped onion
50gm butter
1 tbs vegetable oil
25gm flour
1 pint venison or beef stock
1tbs rowan or red currant jelly
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