Venison Pumpkin Stew
Seasonal Gluten free, Dairy free, Egg free recipe
Pumpkins store really well, so you should be able to buy British grown pumpkins in December (and sometimes even in January!). Make sure the venison is properly wild and not farmed.
Mix together the white plain flour with salt and pepper. Coat the venison with the flour mixture.
Slice off the top of the pumpkin (its 'hat') and scoop out the pumpkin flesh, discarding the seeds.
Keep the empty pumpkin and its 'hat'.
Heat the oil in a large pan and add the venison. Fry until the venison is evenly browned.
Add the carrots, onions, garlic, potatoes and bouillon, bring to a boil and simmer for 1.5 hours, now add the pumpkin flesh and simmer for at least 1/2 hour more (a total of up to 3 hours).
The meat should now be really tender. Add around 2tsp of gravy granules to thicken the sauce and cook until the sauce has thickened.
Put the stew into the empty pumpkin and put its 'hat' on and serve.
Venison is a very healthy type of meat, but make sure it is from your local area and wild but not farmed.
Deer eat young trees, preventing forest regeneration. Also, because this has not been farmed, no chemicals have been used and no airmiles were made. A good choice for those who still want to eat meat occasionally, but who also want to live a greener life.
For this recipe you can also use a mix of game, like pheasant, venison and rabbit.
Special DietsWhen using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Please Note: May still contain traces of gluten, egg and dairy or other allergens.