A recipe for autumn: Wiltshire venison & port stew
A rustic stew, perfect for supper, as the nights draw in.
Hello, dear one. I'm Aimée, a copywriter, solo-mama & crossword lover from Ireland, now living in the Cotswolds. I write seasonal tales about British heritage, landscape & food. Pull up a chair, make your favourite drink and subscribe to read my stories.
Nothing heralds autumn quite like taking the slow-cooker out of storage. There’s something inherently cosy about a pot of stew, simmering away all the day-long, ready to be spooned into deep bowls when you get home.
I wanted to share a simple slow-cooker recipe that’s perfect for a nourishing mid-week meal. I adapted a casserole recipe from Daylesford Organic to create a hearty October stew.
Wiltshire venison & port stew
Note: I am not a fussy cook. I never measure anything and I estimate everything. So use this recipe intuitively. Use what you’ve got, substitute if you please, and forget the measuring jugs!
Ingredients:
200g diced venison
400ml beef stock
400ml port
4 shallots
2 carrots
2 parsnips
2 celery sticks
A punnet of Shiitake mushrooms
A bunch of thyme
2 tbsps of good-quality olive oil
(Serves 4)
Method:
Heat 2 tbsps of olive oil. Slice shallots and add to the pan. Fry until they’re a gorgeous golden brown colour.
Add the venison. Pour in a splash of port and turn the heat down. Leave to gently cook.
Meanwhile, roughly chop the carrots, parsnips celery and mushrooms.
Finely chop the thyme.
Take the pan off the heat. Transfer the shallots and venison into the slow cooker.
Add all the wet and dry ingredients and give it a good stir.
Leave to slow cook for 10-12 hours.
Lay the table. Light some candles. Invite your friends over for an autumnal feast.
Serving suggestion: Serve simply with a few slices of butter-slathered crusty bread. Or to make it a little jazzier, make a vat of mustardy mashed potato and serve with some crispy kale or cavallo nero on the side.
Note: If the stew is a bit watery for your liking, add flour until it thickens.
Enjoy.