Boozy venison stew

Serves: 6
Course: Main Course
Cooking Time: 4 hrs 10 mins

Ingredients

  • Serves 6-8Good knob butter
  • 4 tbsp olive oil
  • 1kg venison, diced
  • 200g bacon, diced
  • 2 large onions, peeled and diced
  • 4 sticks celery, diced
  • 200g button mushrooms, sliced
  • 850ml dark ale/stout
  • 200g stoned prunes, halved

In a heavy saucepan, heat the butter and olive oil and saute the venison over a medium heat in batches until brown. Set aside. In the same saucepan, fry the bacon and then add the onions and cook until soft, taking care not the burn them. Add the celery and mushrooms, stir, and then return the venison to the pan. Add the beer, season well and cook for two hours with the lid on. Add the prunes and cook for another half hour, until tender. Serve this with the roasted parsnip and carrots, or some celeriac mash or puree.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer