Tamarillo and Red Wine Venison Stew

SpotX Wild Foods Recipe from Jade Chalmers
Prep:10 minutes Cook:3 hours Difficulty:1

Ingrediants:

• 750 grams cubed venison stewing steak.
• ½ cup plain flour.
• 1 large onion, thinly sliced.
• 3 cloves garlic, crushed.
• 1 large carrot, diced.
• 1 large parsnip, diced.
• ½ cup peas.
• ½ cup red wine.
• 4 tamarillo, peeled and chopped.
• Cornflour to thicken.

Directions:

• Cut venison into approximately 3cm cubes.
• Coat in flour then place in a large stewing pot and brown in hot oil.
• Thinly slice the onion and add to the pot.
• Add garlic and salt and pepper to season.
• Cook until garlic and onion have softened.
• Add enough water to cover the venison (approx 3-4 cups).
• Add the remaining vegetables; carrot, parsnip, peas and tamarillo.
• Lastly pour in the red wine.
• Let simmer for 3 hours, until meat is tender.
• Thicken with a cornflour paste. Serve on a bed of mashed potato.