Venison and Jerusalem Artichoke Stew
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.