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Muntjac Stew With Elderberry Wine

Muntjac Stew With Elderberry Wine


  • 2 Shoulders or leg of Muntjac (1kg boned venison) olive oil
  • 2 Onions
  • ½ head of celery, chopped
  • 4 garlic cloves, finely chopped
  • 3 large carrots, chopped
  • 250g mushrooms, thick sliced or halved
  • 3 fresh bayleaves
  • a large sprig of rosemary
  • freshly ground black pepper, to taste
  • 200g properly cured bacon, cubed
  • 1 400g tin of plum tomatoes
  • ½ litre stock
  • ½ litre of elderberry wine


Cut the meat from the bones into chunks.

Set the bones aside for stock in another meal.

In a hot oiled large saucepan sizzle the meat on all sides, a few pieces at a time, to seal in the juices.

Once browned remove the chunks from the pan and set aside.

Throw in the onions and fry until tender.

Add bacon, mushrooms, celery and herbs.

Give a satisfying stir, and cook for a few minutes.

Add the venison and everything else.

Bring to the boil then let simmer gently for three hours.

It is always better the next day but I usually can’t wait that long. Serve with mashed potato and curly kale.
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