This is one of Peter Dale’s original recipes and has been popular with clients for many, many years. In the ‘old’ days he gave this out in the shop on a printed sheet of A4 paper – but here it is again, resurrected on our website.

Ingredients

• 2 tbs vegetable oil

• 1kg (21/4lb) diced stewing venison

• 3 onions, peeled and chopped

• 2 cloves of garlic, minced

• 1 tbs Worcester sauce

• 1 bay leaf

• tbs chopped fresh thyme

• tsp salt

• 750 ml (1 1/4 pints) water

• 7 small potatoes, peeled and quartered

• 2 parsnips, peeled and chopped

• 2 tbs plain flour

• 4 tbs water

• Optional: 3-4 carrots, peeled and quartered – and a few button mushrooms sliced

Preparation

• Heat the oil in a large casserole or stockpot and brown the meat on all surfaces.
• Add onions, garlic, Worcester sauce, bay leaf, thyme, salt and 750 ml water, scraping in all the tasty bits at the base of the pan.
• Cover and simmer for two hours until tender.
• Stir in potatoes and parsnips, cook until tender.
• Combine flour and remaining water, stir into stew to thicken slightly.
• Remove bay leaf before serving. Enjoy!
• Cooks Tip: Substitute 250 ml of the water with 250 ml of red wine for an even deeper flavour.