After deciding to stew some of the venison in our freezer I thought I'd look for a recipe. My bookshelf yielded only one recipe for venison, and that was for barbecuing. So, Google to the rescue, I found this recipe.
I've made it mostly as written, but dropped the meat to 850g, left out the chicken stock, and only added a small amount of chilli (my excuse there is baby-friendliness). I also used Merlot (Wolf Blass Yellow Label), because that's what we had that seemed passable.
Oh, and I threw a few leftovers in too, because that's what stew is for, right?
Served with mashed potato, and the rest of the Merlot.
The stew turned out very tasty, and served 4 adults easily with about 3 servings left. There was about the proportion of meat that I normally like in my stew. I think if I use this recipe again I will make approximately half a batch, and leave out the chilli entirely - the small amount I put in was enough to push the spiciness to a level where the baby wasn't too keen on it.
(For anyone interested and local, the venison came from here. I got a boneless shoulder roast and cut it into smaller pieces to freeze)
