Gluten-Free Venison Stew

Ingredients

• 180 g venison stew meat, cut into small cubes and patted dry
• 1 tbsp olive oil
• 0.35 tsp salt
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and sliced
• ½ yellow onion, chopped
• 1.5 cups gluten-free beef stock
• 1 bay leaves
• ¼ tsp black pepper, freshly ground
• 1 tsp gluten-free cornstarch, mixed with 1 tbsp cold water
• 1 tsp apple cider vinegar
• 1 tbsp fresh parsley, chopped

Method

1. Season venison and brown hard in hot olive oil on every side.6 min timer
2. Add onion and cook until deep golden, scraping up browned bits.5 min timer
3. Pour in stock, add bay and pepper, and bring to a simmer.3 min timer
4. Cover and simmer gently until venison is tender and juices reduce.40 min timer
5. Add carrot and parsnip; simmer until tender, then stir in slurry.15 min timer
6. Simmer until thick, then finish with vinegar and parsley.2 min timer