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Enjoy this hearty stew, full of tasty vegies and venison rump.


  • 1 leek – white part finely diced

  • 3 cloves of garlic – finely chopped

  • 1 large carrot – diced

  • 2 sticks of celery – diced

  • 3 rashers of bacon – chopped

  • 1 tbls of fresh rosemary – chopped

  • 1 tbls of thyme – chopped

  • 1 kilo piece of venison rump – sinew removed and cut into large chunks

  • Flour

  • 2 tsp Paprika

  • Salt and black pepper

  • ¾ cup of veal stock

  • 1 cup of medium sweet apple cider – I used Small Acres Cyder made in Orange NSW.

  • Kale – roughly chopped

  • Eggplant

  • Zucchini

  • Pumpkin – peeled

  • 2 tbls Greek yoghurt

  • 3tbls Flat leaf parsley

  • Potatoes – for a Galette

  • Olive oil

  • Butter


  • 1.

    Dredge the venison pieces in flour seasoned with salt, freshly cracked black pepper and paprika making sure to shake off excess flour.

  • 2.

    In a large pot over high heat add a generous amount of olive oil and when hot put in half the venison and brown evenly on all sides.

  • 3.

    When done remove from the pot and repeat with the remaining venison.

  • 4.

    Remove meat from pot and keep warm. If needed add in a little more olive oil and then add the leeks and fry for several minutes before adding the garlic, carrots, celery and the bacon. Cook over medium heat for about 8 minutes stirring occasionally.

  • 5.

    Now add the rosemary, thyme and veal into the pot and give it all a stir and bring the meat back up to temperature before adding the cider and the stock.

  • 6.

    Cover with a lid and put in the oven at 160° for 45 minutes.

  • 7.

    Prep the eggplant, zucchini and the pumpkin by cutting them into roughly equal sized chunks – think rustic 3cm by 3cm pieces.

  • 8.

    Put these in the stew after the first 45 minutes of cooking then return pot to the oven for about half an hour.

  • 9.

    Add in the Kale and cook for another 20 mins or so until the meat and all the vegetables are tender.

  • 10.

    Check for seasoning and add salt and pepper and then mix through the yoghurt and parsley just before serving.

  • For the Galette:

  • 1.

    Peel and thinly slice the potatoes into rounds about 3 mm thick.

  • 2.

    Put them in a bowl of water to rinse off the starch and then dry on a tea towel.

  • 3.

    Lay out a piece of baking paper about 20 cm square and rub it with butter. What we want to achieve is to create a circle of potato with a hole in the middle where we will serve the stew. So if you want you could put a glass in the middle of the baking paper and build the potato circle around that. Of course remove the glass before putting the Galette in the oven to cook.

  • 4.

    Now take a slice of potato and put it on the baking paper then take another slice and place it overlapping the first piece by about half repeat with more potato each round over lapping the other until you have a circle of potato.

  • 5.

    Dob little pieces of butter over the potato, season with salt and pepper and then cook in a hot oven - 220° until cooked – say about 10 – 15 minutes.

  • 6.

    Carefully remove the Galette from the baking paper and put on a plate.

  • 7.

    Spoon the Venison Cider stew into the middle of the Galette and sprinkle a little extra parsley to garnish on top.

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