Wednesday, 10 August 2016

Venison stew (AIP)

Comforting stew made with diced venison

You will need (serves 2 to 3):
400 g diced venison
2 cm fresh ginger root
60 g diced pork fat (unrendered, raw) or salo
3 medium red onions
2 celery sticks
small bunch flat leaf parsley
2 fresh oregano sprigs

1. Peel and julienne the fresh ginger. Finely dice the pork fat (or salo). Peel, halve and finely chop the red onions. Thinly slice the celery sicks. Roughly chop the fresh oregano and the parsley. Dice the venison.
2. In a pot or casserole gently render the pork fat until most of the fat is freed.
3. Add half of the ginger, cook for a minute or two until aroma is released.
4. Add the finely chopped red onions and cook on low heat until translucent.
5. Add the diced venison, stir to coat with the fat. Gently brown the meat, about 10 mins.
6. Season with the finely sliced celery, roughly chopped herbs (reserve some to garnish), and the remaining ginger.
7. Add some filtered water to cover the meat. Bring to the boil, then reduce to minimum, cover with a lid and gently simmer for 45 mins.
8. Transfer the stew into a serving dish and sprinkle with some chopped herbs. Serve with salads like steamed spinach and kale, raw lettuce and cucumber salad and red cabbage and beetroot. Enjoy!


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