The Winter School Holidays have begun…
Jack Frost might be dancing around Marlborough, but that doesn’t stop our Farmers rising at the crack of dawn to bring their freshly picked, caught and baked produce to town. Come and enjoy a bit of food indulgence with us this Sunday.
See you soon from nine til noon at the Marlborough Farmers’ Market!
If you haven’t already, don’t forget to join us on FaceBook.
Winter Seasonal Recipe: Venison Slow Cooker Stew
This recipe makes a wonderful hearty winter meal. Check out Premium Game for venison, FRUT4U Lowes Orchard for kiwifruit, and shop for your veggies at Spudz n Greens.
- 900g diced venison
- 1½ cup good red wine
- 1 kiwifruit
- Cracked black pepper
- ¼ cup (30g) plain flour
- 1 large onion, finely chopped
- 2 cloves of garlic, chopped
- 2 tablespoons olive oil
- 200g button mushrooms
- 5 medium potatoes, cubed
- 1 large carrot, cubed
- 1 large parsnip, cubed
- Sprig of fresh rosemary
- Sprig of fresh thyme
- ½ cup beef stock
- 1 tablespoon balsamic vinegar
- Cooking oil spray
Preparation: 8hours › Cook: 6hours › Ready in: 14hours
- Mix together 1 cup of the red wine, salt, pepper and the sliced kiwifruit and pour over the venison. Marinate overnight in a covered container in the refrigerator. The next day take the venison out of marinade, drain and coat with flour.
- Fry the garlic and onion in a large frypan till soft but not brown. Add the venison and fry, stirring till browned. Add the mushrooms and fry for two minutes.
- Coat inside of slow cooker with cooking spray and place half of the frypan ingredients into the slow cooker then add half of the potato, carrot and parsnip. Repeat the layering using up all the rest of the ingredients.
- Pour over the remaining red wine, the beef stock, the balsamic vinegar and the thyme and rosemary.
- Cook on the Low setting for 4 hours, stir, then turn cooker to High for two hours or until done.