Gluten-Free Venison Stew with Root Vegetables

Ingredients

• 180 g venison shoulder, cut into 2 cm cubes
• 1 tbsp olive oil
• 0.35 tsp fine salt
• 1 yellow onion, finely chopped
• 1 carrot, peeled and cut into thick coins
• 1 parsnip, peeled and cut into thick coins
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 250 ml gluten-free beef stock
• 2 tsp apple cider vinegar
• 1 tsp maple syrup
• 1 tbsp fresh parsley, chopped

Method

1. Salt the venison, then brown it deeply in hot oil on all sides.
2. Set venison aside; brown onion until deeply golden and softened.8 min timer
3. Stir in garlic, thyme, and bay leaf until fragrant.1 min timer
4. Add stock, carrots, and parsnips; return venison and simmer covered until tender.50 min timer
5. Uncover and reduce until the sauce clings; stir in vinegar and maple syrup.8 min timer
6. Remove the bay leaf, then finish with parsley and serve.