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Venison & thyme stew with root veg mash
Beat the January blues with our wild British venison coated in a rustic thyme sauce with fluffy and nutrient-rich celeriac and parsnip mash on the side.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 150g wild diced venison
- 1 carrot (use half)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 400g celeriac (use half) (Celery)
- 120g celery (use half) (Celery)
- 1 parsnip (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 shallot (use half)
- 2 tbsp buckwheat flour (use half)
- 1 handful of fresh thyme (use half)
- 1 sweetheart cabbage (use half)
- 2 garlic clove
Nutritional Information
Calories: 479
Protein: 43g
Carbs: 40g
Fat: 17g
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 120g celery (Celery)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 garlic clove
- 2 tbsp buckwheat flour
- 1 handful of fresh flat-leaf parsley
- 1 carrot
- 300g wild diced venison
- 1 sweetheart cabbage
- 400g celeriac (Celery)
- 1 shallot
- 1 handful of fresh thyme
- 1 parsnip
Nutritional Information
Calories: 473
Protein: 42g
Carbs: 39g
Fat: 17g
Venison & thyme stew with root veg mash
Beat the January blues with our wild British venison coated in a rustic thyme sauce with fluffy and nutrient-rich celeriac and parsnip mash on the side.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9 and boil a kettle. Peel the celeriac and parsnip and chop into a rough 1cm dice. Fill a medium saucepan with boiling water and place on a high heat. Add the veg and boil for 20 mins until very soft, then drain. Dissolve the stock cube in a jug with 300ml boiling water.
- Cut the cabbage lengthways into 2 wedges and place on a lined tray. Drizzle with 1/2 tbsp oil, season with sea salt and black pepper, then roast for 15 mins, until soft and beginning to blacken.
- Chop the carrot (peel optional), celery and shallot into 2cm chunks. Heat a frying pan with 1/2 tbsp oil on a high heat and add all to the pan. Cook for 3-4 mins, until they begin to blacken in places.
- Finely chop or crush the garlic. Finely chop the thyme leaves (remove the stalks). Add both to the frying pan and cook for another 2 mins before adding the flour. Toss to coat the veg and cook for a further 1 min.
- Add the stock to the pan, stir well and then add the venison. Bring to a boil, then turn down and simmer for 10 mins, stirring regularly, until the sauce thickens and the venison is cooked. Roughly chop the parsley and stir it through the stew.
- Return the drained parsnip and celeriac back to the saucepan and mash well, then stir through the yoghurt. Add the mash to serving plates and ladle the stew alongside it. Add the roasted cabbage and serve.
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