Highland Venison Shoulder & Ale Stew with Carrots & Turnips

Ingredients

• 2 lb Venison Shoulder, in large cubes
• 3 Carrots, in chunks
• 2 Turnips, in chunks
• 2 onions, sliced
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 bottle (12 oz) Scottish ale
• 2 cups beef broth
• 2 tbsp redcurrant jelly
• 3 juniper berries, crushed
• 2 sprigs thyme
• Salt and black pepper

Method

1. Season and brown the Venison Shoulder in the butter in batches until each cube is properly crusted; venison is lean and this sear is where the depth comes from.
2. Soften the onions in the same pot, dust with the flour, and cook 2 minutes. Pour in the ale and scrape the base clean while it bubbles.
3. Add the broth, redcurrant jelly, juniper, thyme, and the browned meat. Bring to a simmer.
4. Transfer to a slow cooker on low for 6 hours, or keep it covered on the stove at the faintest bubble for 2½ hours, adding the Carrots and Turnips for the final 45 minutes.
5. The stew is ready when the meat gives way to a spoon and the sauce clings. Season again at the end — long cooking dulls salt.
6. Serve with mashed potatoes or bread, and a spoon of extra redcurrant on the side.