Mulled wine venison stew served with wild rice
500g First Light venison dice shoulder
¼ c plain flour seasoned with salt and pepper
2 tbs olive oil
1 onion, peeled and chopped
2 carrots, sliced into 1cm rounds
2 parsnip, sliced into 1cm rounds
4 cloves garlic, peeled and smashed
1 cinnamon stick
2 whole star anise
6 whole cloves
2 tbs butter
1 c red wine
2 c beef or chicken broth
1 tbs white sugar
2 tbs balsamic vinegar
½ orange, sliced
1 tsp salt
2 springs rosemary or a handful of fresh thyme
To serve: 3 cups cooked wild rice
1. Preheat oven to 160°C.
2. Drain the venison pieces and pat dry. Dredge in the seasoned flour until all pieces are well coated.
3. Heat oil in a casserole or dutch oven. Add onion, carrot, parsnip, garlic, cinnamon, star anise, and cloves. Fry for 5 minutes, stirring until fragrant. Transfer to a plate and reserve.
4. Add butter to the pan, shake off excess flour from the venison and dredged meat to the pan. Sear for 5 minutes until browned on on all sides. Add wine and deglaze the pan, scraping to loosen the bits at the bottom of the pan.
5. Add the vegetables and aromatics back into the pan, plus broth, sugar, balsamic vinegar, sliced orange and rosemary/thyme. Bring to simmer and cover. Place in the oven and bake at 160°C for 1 hour 30 mins.
6. Serve with wild rice.