Wild Venison & Port Stew

WHAT YOU'LL NEED

• 2 tbsp extra virgin olive oil

• ¼ cup flour

• 500g diced wild venison
• 1 onion, sliced
• 1 tsp tomato paste
• 1 sprig rosemary
• 250ml port
• 250ml red wine
• 500ml beef stock
• Salt and pepper
• 3 sprigs of parsley, leaves finely chopped to serve
• Steamed potatoes and carrots, to serve

HOW TO COOK IT

1. Lightly dust flour all of the wild venison or kangaroo pieces and season with salt and pepper. Heat oil in a stew pot and sear the meat all over. Remove and place on a plate.

2. Add the onion and cook until golden. Then add the tomato paste and fry off for a minute before adding the rosemary, port and wine. Bring to the boil and then return the meat and cover with stock. Cover with a piece of baking paper and a lid and cook on a low heat for 1½ - 2 hours or until the venison  is tender.
3. Garnish with parsley and serve with potatoes and carrots.

SHOP PAROO WILD VENISON