500 g
Venison, diced
3tbsp Plain Flour, with salt and pepper
1tbsp Redcurrant jelly
400ml Beef Stock
Red Wine 1 large glass (I used Rioja)
Rosemary, handful
Instructions
4. Fry
the vegetables in a little oil and butter in a heavy
VenisonStew with Tomatoe-Fruits from Outlander Kitchen, the official Outlander Companion Cookbook. Pat the venison dry with paper towels, then dredge the pieces in the flour to coat on all sides
I have already posted a recipe with venison (venison fillet with mushroom & onion gravy). this time I am using a cheaper, but not less delicious, cut - stewing steak
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For the stew. Once combined, transfer to the fridge while you make the stew. Divide the dumpling mixture into about 12 pieces and place on top of the stew
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