Recipe

Venison Stew with Tomatoes and Rosemary

Ingredients:

Stewing Venison 500gr-600gr
1 onion chopped
2-3 cloves of garlic, crushed
Couple sticks of celery
3 Tomatoes
Sea salt and pepper
Fresh rosemary, 2-3 large sticks

Method:

Put diced venison in heavy pan put on moderate to high heat and stir as the heat starts to seal the heat.  Add in the chopped onion and sweat togerher till soft and most of the venion juice has evaporated.


While the venison is simmering pour boiled water on top of tomatoes which you have scored a cross on with a sharp knife and removed the stem.  Let sit inthe hot water foro couple minutes or till skin softens.  Refresh in cold water then remove the skins and roughly chop.

Add tomatoes to pan along with rosemary sprigs, season and cook out for couple of hours.  It should be tender in about 2 hours time. You may need to add some water to the pan to prevent it from sticking.

Serve with mashed potato and olive oil.  Parsip pure is also very good with this dish.