First had this stew years ago in Scotland, it was made by a lady who used to do for us when we stayed at the lodge, it is a meal that everyone thought was fabulous but not one for the diet conscious.
VENISON STEW
2 lb venison diced into cubes
4 oz butter
4 oz plain flour
2 onions
8 oz mushrooms
Qtr lb diced bacon
Half pint red wine
Water/ Stock to required consistency
2 tablespoons of cranberry sauce
Qtr tsp cinnamon
Qtr tsp nutmeg
Salt / pepper
METHOD
Brown venison in butter with seasonings, when done add bacon, onion, flour until all butter absorbed, wine and water/stock , bring to boil add cranberries, cook for 2 - 2.5 hrs in slow oven. Add mushrooms 1 hour before end of cooking time.
Check consistency throughout cooking and add water as required,
Note; the stew is supposed to finish a very thick consistency and even better when left and reheated the next day, use a light vegetable stock.
