Venison Stew with Stilton Cheese Twist

SERVES 6

1kg venison, cut into

2cm cubes

Salt and black pepper

2 onions, quartered

4 carrots, peeled and cut into large chunks

3 parsnips, peeled and cut into large chunks

2 medium leeks, thickly sliced with the rough green leaves removed 1.4L beef stock

1 bottle of good-quality, full-bodied red wine

1 sprig of rosemary

2 bay leaves 15g butter

10 mushrooms

1 garlic clove, chopped 50g slice of Stilton cheese 6 large potatoes, peeled and halved

2 tbsp flour

235ml milk

To serve:

White pepper

Handful of flat leaf parsley, chopped

Redcurrant jam 1 Heat a large ovenproof saucepan or casserole dish over a high heat. Season the venison with salt and pepper and cook for a few seconds on each side until browned.

2 Remove the venison from the pan and add the onions, carrots, parsnips, leeks and cook for 4 minutes, stirring occasionally, until browned.

3 Stir in the stock and wine, using the spoon to release any cooked bits from the bottom of the pan.

4 Add the rosemary and bay leaves. Reduce the heat to low and continue to cook for two hours, or until the meat is tender.

5 Heat the butter in a nonstick frying pan over a medium heat and cook the mushrooms and garlic for five minutes, or until slightly soft. Add to the stew.

6 Halfway through cooking, add the Stilton. In the last 30 minutes of cooking, add the potatoes.

7 When the meat has finished cooking and is fork-tender, whisk the milk and flour together and stir into the stew to thicken.

8 Serve in warm bowls with a sprinkling of white pepper, some parsley and a bit of jam.

Venison has a rich flavour similiar to that of steak. Delicious!