Venison Stew

Ingredients

• 1 kg (2lbs) venison stewing meat, cubed
• 60 ml (4 tbsp) flour
• 60 ml (4 tbsp) oil
• 2 onions, peeled and finely chopped
• 5 garlic cloves, peeled and crushed
• 5 carrots, peeled and chopped
• 5 turnips, peeled and chopped
• 4 celery ribs, washed and sliced
• 5 ml (1 tsp) allspice
• 5 ml (1 tsp) ground cumin
• 5 ml (1 tsp) cardamom seeds, crushed
• 3 bay leaves
• 4 cans (440ml) Guinness
• 1 orange, juiced and zested

Instructions

1. 1

   Toss the venison in the flour.

2. 2

   Heat half the oil in a large cast iron pot and fry the meat until browned all over.

3. 3

   Remove the meat from the pot and set aside.

4. 4

   Add the remaining oil and fry the onions and garlic gently for 5 minutes or until softened.

5. 5

   Stir in the carrots, turnips and celery and cook for another 5 minutes.

6. 6

   Add the browned venison, allspice, cumin, cardamom and bay to the stew.

7. 7

   Top the stew with Guinness until all the ingredients are submerged.

8. 8

   Bring the mixture to a slow simmer and let it cook for 2 hours or until the meat is tender.

9. 9

   Towards the end of cooking time, add the orange zest and juice. Season to taste.

10. 10

    Season with buttery mash and steamed green vegetables.