British Venison Stew with Carrot, Parsnip and Celeriac

Ingredients

• 700 g venison, stew meat, cut into small cubes
• 2 tbsp olive oil
• ½ tsp fine sea salt
• 3 carrots, peeled and cut into small chunks
• 2 parsnips, peeled and cut into small chunks
• 300 g celeriac, peeled and diced
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 700 ml water
• 2 tbsp flat-leaf parsley, chopped

Method

1. Salt the venison, then brown it deeply in hot olive oil.
2. Stir in onion and garlic; soften until fragrant and golden.4 min timer
3. Add carrots, parsnips, celeriac, bay, thyme, and water; bring to a simmer.
4. Cover and simmer gently until venison is tender and broth thickens.40 min timer
5. Set aside the kids' share; return it to the pot to finish simmering.5 min timerKids’ plate comes out here
6. Stir parsley into the remaining stew and serve hot.