Venison and mushroom stew with pearl barley risotto

Venison and mushroom stew with pearl barley risotto
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 1¾ hours to cook

Because why have one great dish when you could have two? A venison and mushroom stew is served on a bed of nutty pearl barley risotto in this comforting dinner recipe.

 

Nutrition: per serving

Calories
567kcals
Fat
13.9g (4.1g saturated)
Protein
47.3g
Carbohydrates
61.3g (6.1g sugars)
Salt
1.4g
Calories
567kcals
Fat
13.9g (4.1g saturated)
Protein
47.3g
Carbohydrates
61.3g (6.1g sugars)
Salt
1.4g

Ingredients

  • 600g stewing venison, leg or shoulder, cut into 4cm chunks
  • 15g plain flour, seasoned
  • 2 tsp sunflower oil
  • 300ml red wine
  • 4 garlic cloves, crushed
  • 300ml beef stock
  • 1 tsp tomato purée
  • 3 fresh thyme sprigs, leaves picked
  • ½ tsp juniper berries, crushed
  • 200g small shallots
  • 100g cooked and peeled chestnuts (we like Waitrose Cooked, Peeled & Frozen Chestnuts, defrosted)
  • 250g wild or chestnut mushrooms
  • 15g butter
  • 3 tbsp chopped fresh parsley

For the pearl barley risotto

  • 2 tsp sunflower oil
  • 1 small onion, finely chopped
  • 400ml chicken stock
  • 200g pearl barley

Method

  1. Dust the venison in the flour. In a flameproof casserole, fry in the oil, in batches, over a medium-high heat until browned all over.
  2. Deglaze the casserole with half the wine, then add the remaining wine, garlic, stock, purée, thyme and juniper. Season. Bring to the boil, cover and simmer for 1 hour.
  3. Add the shallots and chestnuts, then cook, uncovered, for 30 minutes.
  4. Meanwhile, for the risotto, fry the onions in the oil, in a small pan, for 5 minutes. Add the stock and barley, cover and simmer for 25-30 minutes.
  5. Fry the mushrooms in the butter for 4 minutes. Stir into the stew with the parsley. Serve with the risotto.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegetarian bake recipes

Baked butternut squash and sage risotto

This baked butternut squash and sage risotto recipe is easy to make and even easier...

Save recipe icon Save recipe icon Save recipe

Risotto recipes

Caramelised onion risotto with ale and balsamic vinegar

The deep, warming flavours of the ale brings a hearty richness to this vegetarian risotto....

Save recipe icon Save recipe icon Save recipe

Vegetarian risotto recipes

Goat’s cheese and barley risotto with winter greens

We’ve swapped rice for pearl barley in this cheesy risotto recipe for a slightly nuttier...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine