Venison and Root Vegetable Stew

As the crisp autumn air settles over Scotland and the leaves begin to turn golden, our thoughts naturally turn to warming, comforting dishes. This venison and root vegetable stew is the ideal recipe to welcome the cooler months, showcasing the best of Scotland’s autumnal bounty.

Celebrating Scottish Produce

Autumn is a wonderful time for Scottish produce. As we bid farewell to summer’s light fare, we embrace the rich flavours of game meats and hearty root vegetables. This stew combines tender Scottish venison with a medley of seasonal vegetables, creating a dish that’s both satisfying and nutritious.

Key Ingredients:

• Scottish venison, diced
• Carrots
• Parsnips
• Turnips (neeps)
• Potatoes
• Onions
• Scottish ale
• Fresh thyme and rosemary

A One-Pot Wonder

This stew is remarkably simple to prepare, making it perfect for a leisurely weekend lunch or a comforting midweek meal. The venison is first browned to seal in its flavours, then slow-cooked with the vegetables and ale until meltingly tender. The result is a rich, flavourful stew that captures the essence of autumn in every spoonful.

Perfect Pairings

Serve this hearty stew with crusty bread to mop up the delicious gravy, or for a true Scottish touch, accompany it with a side of creamy mashed tatties. A glass of robust red wine or a pint of Scottish ale makes for the perfect beverage pairing.

Embracing the Season

As we enter the autumn months, this venison stew offers more than just a satisfying meal. It’s a celebration of Scotland’s natural larder and a nod to traditional cooking methods. The slow-cooking process fills the kitchen with enticing aromas, creating a warm and inviting atmosphere as the days grow shorter.

Recipe: Venison and Root Vegetable Stew

Ingredients (serves 4):

• 600g diced Scottish venison
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 small turnip, diced
• 2 potatoes, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 500ml Scottish ale
• 500ml beef stock
• 2 tbsp tomato purée
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Salt and pepper to taste
• Oil for cooking

Method:

1. Heat oil in a large pot. Brown the venison in batches and set aside.
2. In the same pot, sauté the onions and garlic until softened.
3. Return the venison to the pot. Add the ale, stock, and tomato purée. Bring to a simmer.
4. Add the herbs and season with salt and pepper. Cover and simmer for 1 hour.
5. Add the root vegetables and continue to simmer for another hour or until the meat is tender and the vegetables are cooked.
6. Adjust seasoning if needed and serve hot.

This venison and root vegetable stew is more than just a meal; it’s a celebration of autumn in Scotland. As the nights draw in and the temperature drops, gather your loved ones around the table to enjoy this comforting dish that truly captures the spirit of the season