Pippa Middleton's venison & beetroot stew

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This winter warmer from Pippa's new book is perfect for a cosy weekend indoors...

Pippa Middleton's venison stew

© Celebrate

Brrrrr it is cold outside. So warm up this weekend with a spot of comfort food from Pippa Middleton's new book, Celebrate.

The Duchess of Cambridge's sister explains that, "This is a lovely, dramatic deep burgundy colour. I always enjoy cooking stews, particularly with venison in early autumn."

We feel warmer already...

Pippa Middleton's venison & beetroot stew

Ingredients
8 tbsp plain flour
salt and freshly ground black pepper
1.3kg stewing venison, trimmed and cut into 4cm pieces
16 tbsp olive oil, plus a little extra
350g smoked streaky bacon, cut into pieces
16 juniper berries, crushed
4 tsps thyme leaves
2 bay leaves
2 tsps pink peppercorns
4 garlic cloves, peeled and crushed
8 medium raw beetroot, peeled and cut into wedges
zest and juice of 2 oranges
300ml red wine
300ml port
400ml beef stock
4 red onions, peeled and cut into wedges
300g whole shallots
75g butter
1½ tablespoons sugar

Method

Preheat the oven to 160°C/gas 3.

Place the flour in a large bowl and season well with salt and pepper. Add the venison pieces and toss to coat evenly.

Heat the olive oil in a large pan and brown the venison pieces, in batches if necessary, until evenly coloured. Remove from the pan and set aside.

Add the bacon and cook for a few minutes until golden.

Stir in the juniper berries, thyme leaves, bay leaves, peppercorns, garlic, beetroot wedges and orange zest and juice. Cook for several minutes, stirring frequently.

Return the venison to the pan. Add the red wine, port and beef stock.

Bring to the boil, then reduce the heat and cover with a lid. Transfer to the oven and cook for 1½ hours, until the sauce has thickened and the venison is tender. (If you are making the stew in advance, reduce the cooking time by 30 minutes so that the meat doesn't overcook when you reheat it.)

While the meat is cooking, caramelise the onions and shallots in the butter with the sugar, stirring until soft and golden, then add to the stew for the last 30 minutes of cooking.

Season to taste.

Serve with baked or hasselback potatoes topped with sour cream and chopped chives.

This recipe will freeze for three months in a sealed container.

Extracted from Celebrate by Pippa Middleton, Hardback £25 (Penguin Books)

Pippa Middleton Celebrate Book


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