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Saute herbs for a venison stew

Stews can use a wide range of herbs for flavouring

Chefs thinking of new flavour pairings for seasonal stew recipes could try venison and carrot.

This has been suggested by professional chef Angela Hartnett, who revealed her ingredients for the dish in the Daily Telegraph and stated it is ideal for this time of year.

"Despite the odd sunny day, winter will soon be upon us - a great season for rich meats such as venison, partridge and pheasant," she commented.

She advised seasoning venison, colouring evenly, setting aside and removing from the pan in order to saute carrots, celery, garlic, onion, cloves, juniper berries, parsley and thyme.

The venison is then returned to the heat with tomato puree and red wine.

Water or stock is poured in to cover the meat and allowed to simmer until tender, while Ms Hartnett's serving tip was to provide a side of boiled potatoes and top with parsley.

Professional chef Stevie Parle recently suggested the use of fennel and thyme for a vegetable stew in the broadsheet.

Related Products: Cloves, Juniper Berries, Parsley, Thyme

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