My vegetable and venison stew

Yield 2 portions



  1. Season the meat with salt and pepper, dust with the flour.
  2. Add the butter to the pan and brown the meat on all sides.
  3. Add vegetables, herbs wine and stock and simmer on a low heat for about 1 hour until the venison is tender and the stock has reduced.
  4. Serve with mash potatoes. 


on by Sandra Slawinski

Recipe by Leeks and High Heels at