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Venison and mushroom stew with pearl barley risotto

Name: Venison and mushroom stew with pearl barley risotto
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: Serves 4
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

Published: 31 Jan 10
Updated: 18 Mar 24

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.

Got an open packet of pearl barley to use up? Try it in this nourishing pearl barley and vegetable stew.

Easy
February 2010

Test kitchen approved

Serves 4
Takes 10 minutes to make, 1¾ hours to cook

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.

Got an open packet of pearl barley to use up? Try it in this nourishing pearl barley and vegetable stew.

Nutrition: per serving

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

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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

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Method

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.
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.
Add the shallots and chestnuts, then cook, uncovered, for 30 minutes.

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.
Fry the mushrooms in the butter for 4 minutes. Stir into the stew with the parsley. Serve with the risotto.