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Venison and mushroom stew with pearl barley risotto
- 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.
![Venison and mushroom stew with pearl barley risotto](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/477420-1-eng-GB_venison-and-mushroom-stew-with-pearl-barley-risotto-768x1023.jpg)
Got an open packet of pearl barley to use up? Try it in this nourishing pearl barley and vegetable stew.
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Serves 4
-
Takes 10 minutes to make, 1¾ hours to cook
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
- 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.
- Recipe from February 2010 Issue
Nutrition
- Calories
- 567kcals
- Fat
- 13.9g (4.1g saturated)
- Protein
- 47.3g
- Carbohydrates
- 61.3g (6.1g sugars)
- Salt
- 1.4g
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