Venison Stefano 1


Named after one of our regular customers, Venison Stefano is a twist on the Greek dish of stiffado.

Ingredients

  • 2 kg of diced venison
  • 2 onions, chopped,
  • 4 tomatoes, chopped
  • 1kg shallots
  • 8 cloves of garlic
  • 4 cloves
  • 1 lire of vegetable stock
  • 2 glasses of red wine
  • 4 tbsp of red wine vinegar
  • 4 tbsp of tomato puree
  • 1 cinamon stick
  • 6 sprigs of rosemary
  • 1 tsp of ground nutmeg
  • 6 bay leaves
  • Olive oil
  • Salt and pepper

How to make Venison Stefano

  • Sear the venison in a lightly oiled frying pan
  • Add the onions and garlic and gently stir until the onions soften
  • Add the red wine and red wine vinegar, cover and leave for 5 minutes
  • Add the cinnamon, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste
  • Keep stirring to let all your ingredients mix together
  • Add the chopped tomatoes and continue stirring for 5 minutes
  • Place the shallots into hot water to soften the skin and peel, then fry these in a little olive oil
  • Transfer all the ingredients to a dutch oven and add about 1 litre of vegetable stock
  • Place the dutch oven in a well heated pit oven and cover
  • Leave for about 1 ½ to 2 hours

venison stefano
You can see many more photos from our ‘Wildfoods and Woodland Cooking’ courses on our Facebook page.


About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.


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