New Caledonian Venison Stew

About This Recipe

Deer were introduced to New Caledonia and have thrived in its scrublands. This French-influenced venison stew combines wild game with local root vegetables and a robust red wine sauce.

Ingredients

Serves 4

• 700 gvenison shoulder(cut into 4 cm chunks)
• 250 mlred wine
• 2 mediumcarrots(diced)
• 2 clovesgarlic(crushed)
• 400 mlbeef stock
• 2 tbspolive oil

Instructions

1. 1

   Brown venison

   Heat olive oil in a casserole over high heat. Season venison with salt and pepper, brown in batches, then set aside.

2. 2

   Sauté aromatics

   In the same pot, sauté garlic and carrots for 3 minutes.

3. 3

   Deglaze

   Pour in red wine, scraping up any browned bits, and simmer for 5 minutes.

4. 4

   Slow cook

   Return venison to pot, add stock, bring to a boil, then reduce heat and simmer covered for 1.5–2 hours until meat is very tender.

   Low and slow is key for venison.

5. 5

   Season and serve

   Adjust seasoning and serve over mashed yam or rice.

Variations

• •

  Add wild mushrooms for earthiness.

• •

  Stir in a spoonful of redcurrant jelly for sweetness.

Storage

Refrigerate for up to 3 days. Flavours improve overnight.

Frequently Asked Questions