Michel Roux's Venison Stew with Chestnuts and Apricots

Venison Stew

Step 1

Add 2-3 tablespoons of vegetable oil to a large casserole pan over a high heat. To avoid overcrowding the pan, divide the venison into batches and cook one batch after another. When the oil is smoking hot, add the first batch to the pan to caramelise. When deep brown on each side, remove from the pan, set aside on a tray, and repeat with the remaining venison.

Step 2

When all the venison is cooked, add a little more oil to the same pan, followed by the vegetables. Sauté for 2-3 minutes or until the vegetables have coloured a little. Next, stir through the tomato paste and let it cook for 2-3 minutes, then deglaze with the alcohol and simmer for 5 minutes.

Step 3

Add the juniper berries along with the browned venison to the pan. Season liberally with salt and pepper and pour in the stock. Bring up to a simmer, cover, and cook for 2 1/2 hours or until tender. Leave to cool and then place it in the fridge overnight. As with all stews, it is always better the next day!

Step 4

Just before serving, bring the stew up to a simmer, remove the meat and reduce the sauce until slightly thickened. Pass the sauce through a sieve and add the meat back into it to reheat. Then stir through the chestnuts and apricots.

Step 5

Serve with seasonal vegetables such as the squash puree below.

Squash Puree

Step 1

Preheat the oven to 190°C.

Step 2

Cut the squash in half and scoop out the seeds and discard. Peel the skin of the squash and cut each half into 2 wedges. Cut the wedges into 1-2 pieces and place them onto a roasting tray.

Step 3

Add the herbs to the tray and season generously with salt and pepper. Drizzle with olive oil and mix well.

Step 4

Place the tray in the oven for 30-40 minutes or until the squash is well-roasted and tender. Remove from the oven and leave it to cool slightly.

Step 5

Transfer the squash to a food processor and blend. Add the cream and blend again until smooth. Check for seasoning and serve.