Venison, Smoked Sausage and Apricot Stew
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Feeds 3 - 4 people 
Prep time 15m
Cook time 90m
Description
It’s hard to beat a venison stew when the weather turns cold. The sausage/bacon adds a lot of depth of flavour and fat that will help to keep the venison tender and the whole dish glossy and satisfying.
- 500g diced venison haunch
- 500ml beef stock
- 150g smoked sausage or bacon lardons
- 100g dried apricots
- 1 onion, peeled and finely diced
- 1 carrot, peeled and finely diced
- 1 stick celery, finely diced
- 150ml white wine
- Spring thyme
- 2 bay leaves
- Preheat the oven to 180C.
- Heat a splash of oil in a lidded casserole and fry the smoked sausage or bacon until the fat is released.
- Add the onion, celery and carrot and cook until starting to soften - around 10 minutes. Set aside.
- Add the venison and cook until browned, then set aside.
- Deglaze the pan with the white wine, by adding it and letting it bubble down, scraping up any bits from the bottom of the pan using a wooden spoon. Add back the meat, vegetables, stock and the thyme, bay leaves, apricots and some seasoning.
- Put a lid on and transfer to the oven for 1.5 hours, or until the venison is very tender.
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