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.
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.
