Venison Stew

I made this stew last week and I was going to include it in my vlog but the video ended up being longer than I expected so it became a stand alone video.
It's a really easy recipe and the quantities aren't too important so it's a great way to use up leftovers vegetables. You could easily substitute the venison for beef too.

Ingredients (serves 4)
500g Venison
2 Tablespoons flour
2 tablespoons olive oil
1 litre vegetable stock
500g baby chestnut mushrooms
A Carrot
A parsnip
An onion
An aubergine
3 medium potatoes
A glass of red wine

2 teaspoons of dried sage
A teaspoon of fresh ground peppercorns
A teaspoon of smoked salt flakes

A tablespoon porridge oats to thicken

Fry the onions in a little olive oil until browned.
Toss the venison in flour and fry in a table spoon of oil to seal in the juices.
Dice the vegetables.
Add the wine and stock to the pan.
Add the diced vegetables and seasoning and leave to simmer uncovered for 2 hours.
15 minutes before serving stir in the porridge oats to thicken the stew

A great winter warmer which also freezes well if you make more than you need.