Dark Berry Cider & Venison Stew

Dark, rich and deeply Scottish. The Dark Berries cider pairs with venison like they were made for each other, because in many ways, they were. A dish that tastes like it took all day, but won't.

2 hours

What You'll Need

Ingredients

Scottish Dark Berries

£34.95

330 milliliters Lost Orchards Scottish Dark Berries Cider
800 grams venison haunch or shoulder, diced
400 milliliters beef stock
6 pieces shallots, halved
3 pieces garlic cloves, sliced
3 pieces fresh rosemary sprigs
2 tablespoons redcurrant jelly
2 tablespoons plain flour
2 tablespoons olive oil
1 pinch salt and black pepper

Steps

This is just a guide; take liberties depending on your taste and ensure all meat is thoroughly cooked before consuming.

1. Season and brown the venison

Toss 800 grams venison haunch or shoulder, diced in 2 tablespoons plain flour and season well with 1 pinch salt and black pepper. Heat 2 tablespoons olive oil in a large casserole over high heat and brown the venison in batches — don't overcrowd the pan. Set aside.

2. Soften the aromatics

Reduce heat to medium. Add 6 pieces of shallots, halved to the same pan and cook for 5 minutes until caramelised at the edges. Add 3 pieces garlic cloves, sliced and cook for 1 minute more.

3. Add the cider

Pour in 330 millilitres of Lost Orchards Scottish Dark Berries Cider and let it bubble for 3 minutes, scraping up all the good stuff from the bottom of the pan.

4. Build the stew

Return the venison to the pan. Add 400 milliliters beef stock, 3 pieces fresh rosemary sprigs, and 2 tablespoons of redcurrant jelly. Stir, bring to a gentle simmer, then cover and cook on the lowest heat for 90 minutes, 30 minutes until the venison is tender and the sauce is glossy.