40mins
3 large Scotty Brand potatoes
2 medium carrots
400g venison, diced
2 tablespoons vegetable oil
2 medium onions
1 garlic clove
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
1 bay leaf
300ml water
½ swede
2 parsnip
1 heaped tablespoon plain flour
In a large pan, heat the oil and then add the venison until it turns brown.
Peel and dice the onions and garlic, add to the pan and fry for another 5 minutes.
Peel and dice the swede, carrots, parsnips and potatoes. Add Worcestershire sauce, thyme and bay leaf along with vegetables and water to the pan.
Bring the pan to the boil then reduce the heat and cover with a lid, simmering until the vegetables are tender.
Mix the flour with 2 tablespoons of water then stir into the pan to thicken the stew.
Remove the bay leaf before serving.
