Ingredients
1½lb stewing venison 3 tbsp seasoned flour 2 onions, skinned and sliced 3 carrots peeled 3 potatoes peeled and sliced Ground nutmeg 1 tin tomatoes Stock (see method) Method
Cut the meat into bite-size pieces and coat with seasoned flour. Put into a casserole dish with layers of sliced onions, carrots and potatoes, sprinkling each layer with a pinch of nutmeg and some seasoning. Add the tomatoes and enough stock to come halfway up the ingredients, cover and cook in the oven at mark 180°C for 2½ hours. Serve with creamy mashed potatoes and a green vegetable of your choice.…
You're reading a preview of
Sporting Gun (Digital) - 1 Issue, January 2021