We hope you enjoy the following in soon to buy the meat ingredient(s).



• 2 tbs vegetable oil

• 1kg (21/4lb) diced stewing venison

• 3 onions, peeled and chopped

• 2 cloves of garlic, minced

• 1 tbs Worcester sauce

• 1 bay leaf

• tbs chopped fresh thyme

• tbs salt

• 750 ml (1 1/4 pints) water

• 7 small potatoes, peeled and quartered

• 2 parsnips, peeled and chopped

• 2 tbs plain flour

• 4 tbs water

• Optional: 3-4 carrots, peeled and quartered


• Heat the oil in a large casserole or stockpot and brown the meat on all surfaces.

• Add onions, garlic, Worcester sauce, bay leaf, thyme, salt and 750 ml water, scraping in all the tasty bits at the base of the pan.

• Cover and simmer for two hours until tender.

• Stir in potatoes and parsnips, cook until tender.

• Combine flour and remaining water, stir into stew to thicken slightly.

• Remove bay leaf before serving. Enjoy!

Cooks Tip: Substitute 250 ml of the water with 250 ml of red wine for an even deeper flavour.