Veni­son and Jerusalem Ar­ti­choke Stew

Irish Examiner - Weekend - - Food -

Shoul­der of lamb also works ex­cel­lently in this recipe. Serves 6

900g (2lbs) pota­toes, peeled and cut into 1½ inch cubes 2-3 ta­ble­spoons ex­tra vir­gin olive oil 250g (9oz) onions, sliced or roughly chopped 250g (9oz) leeks, sliced 3 cloves gar­lic 500g (18oz) ar­ti­chokes, peeled and sliced cross­ways into 1cm (1/2 inch) 500g (18oz) car­rots, peeled and sliced cross­ways into 1cm (1/2 inch) 1 tea­spoon salt 900g (2lbs) veni­son or lamb shoul­der, cut into 2cm (3/4 inch) cubes 1.5 litres (2½ pints) veni­son, lamb or chicken stock 1 sprig of thyme


4 ta­ble­spoons prefer­ably flat pars­ley, chopped

1 gen­er­ous tea­spoon grated or finely chopped le­mon zest 2 gar­lic cloves, finely chopped Sea­son 900g (2lbs) potato cubes well with salt and freshly ground black pep­per.

Heat the olive oil in a fry­ing pan, add the onion and crushed gar­lic, toss and add the car­rots and Jerusalem ar­ti­chokes. Stir and cook for 4-5 min­utes un­til just be­gin­ning to colour at the edges. Trans­fer to a casse­role.

Add the veni­son or lamb and toss in batches over a high heat. Add to the casse­role with the stock and the sprigs of thyme and rose­mary. Bring to the boil, then re­duce the heat to a sim­mer for 30 min­utes. Add the diced pota­toes, sea­son with salt and freshly ground black pep­per and con­tinue to cook for 15-30 min­utes or un­til the meat and veg­eta­bles are cooked (lamb cooks faster than veni­son). Re­move the thyme and pars­ley. Taste and cor­rect the sea­son­ing and sprin­kle with gre­mo­lata or just chopped pars­ley.


Gre­mo­lata is a fresh tast­ing mix of chopped pars­ley, gar­lic and le­mon zest. We use it to sprin­kle over roast or braised meats, pas­tas or any­thing pan-grilled — de­li­cious.

To make the Gre­mo­lata

Mix all the in­gre­di­ents in a small bowl and use soon.

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