Gluten-Free British Venison Stew with Carrot and Parsnip

Ingredients

• 700 g venison shoulder, cut into small cubes
• 3 carrots, peeled and cut into thick half-moons
• 2 parsnips, peeled and cut into thick half-moons
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 450 ml water
• 2 bay leaves
• 1 tsp fresh thyme, leaves picked
• 1 tsp fresh rosemary, finely chopped
• 1.5 tsp fine salt
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, finely chopped

Method

1. Salt venison, then brown in batches in hot olive oil until deeply crusted.
2. Cook onion until deeply browned; add garlic and herbs until fragrant.5 min timer
3. Add water and bay; cover and simmer until venison is nearly tender.25 min timer
4. Add carrots and parsnips; simmer uncovered until tender and sauce coats.15 min timer
5. Set aside children's portions; return them to the pot to finish simmering.5 min timerKids’ plate comes out here
6. Remove bay, stir parsley and chives through the stew, and serve.