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Matumi venison stew

Recipe from: 9/7/2000 12:00:00 AM
Ingredients 15
Servings 8


  • 1
    venison shank, cut into pieces
  • salt and freshly ground black pepper
  • oil
  • 2
    onions, coarsely chopped
  • 3
    cloves garlic, crushed
  • 1
    oxtail, cut into pieces
  • 250
    beef stock, slightly heated
  • 125
    red wine
  • pinch ground cloves
  • 65
    fruit chutney
  • 7
    mixed dried herbs
  • 250
    tomato purée
  • 500
    baby onions
  • 250
    fresh button mushrooms
  • 250
    baby carrots


Season the venison with salt and black pepper and brown in heated oil. Remove from the pan and set aside. Fry the onions and garlic in the pan fat until soft and fragrant. Also remove from the pan and set aside. Brown the oxtail pieces, reduce the heat and add the beef stock and simmer until the meat is nearly tender. Add the venison, red wine and remaining ingredients, except the tomato purée and vegetables. Cover and simmer until the venison is nearly tender. Add the tomato purée and vegetables and simmer, uncovered, until the sauce thickens and the vegetables are just done. Serve with pearl wheat. Serves 8-10.

Read more on: stew  |  shallow-fry

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