Venison, Potato and Mushroom Stew

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Venison, Potato and Mushroom Stew

Venison, Potato and Mushroom Stew is a modern British recipe for a classic stew of beef, potatoes and wild mushrooms flavoured with a little curry powder. The full recipe is presented here and I hope you enjoy this classic British version of: Venison, Potato and Mushroom Stew.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Wild Food Venison Recipes Vegetable Recipes British Recipes

Ingredients:

6 medium potatoes, peeled and quartered
400g venison, cut into bite-sized pieces
200g field mushrooms, horse mushrooms or Brown Wood Mushrooms (or a mix), sliced
400ml deceiver mushroom caps (Laccaria laccata) and amethyst deceiver (Laccata amethystea) caps (discard the stems from both these species)
1 carrot, diced
2 onions, finely chopped
salt and freshly-ground black pepper, to taste
2 bay leaves
3 garlic cloves, chopped
1 tsp curry powder
oil for frying

Method:

Heat the oil in a pan and use to fry the venison until browned. Now stir in the carrot and onions and fry until the onion becomes a golden brown in colour (about 12 minutes). Add about 250ml water and the bay leaves and bring to a simmer. Cover and cook for about 50 minutes, or until the meat is very tender.

Now add the potatoes and the deceiver and amethyst deceiver fungi along with just enough water to cover. Return to a simmer then cook for 20 minutes, or until the potatoes are tender. Add the remaining mushrooms, garlic and curry powder then season with salt and black pepper. Cook, uncovered, for 5 minutes then serve.