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Venison and Sweet Potato Stew by Madeleine Shaw

Preparation time: 20 minutes

Cooking time: 4-5 hours

Ingredients (serves 2)
400g of field&flower diced stewing venison
A pinch of each: cinnamon, nutmeg, crushed cloves and ginger
2 Stalks of celery
4 Tbsp of coconut oil
2 Medium sweet potatoes
2 Medium sized shallots
2 Strips of bacon cut up into strips
field&flower Beef stock, 200ml
A large pinch of salt and pepper to taste


1.Set your oven to 180c. Rub the meat is all the spices and leave to marinade. 2.Cut up the shallots into small pieces and in a frying pan sauté the shallots with 2 tbsp of the coconut oil for 5 minutes. Peel the potatoes and slice them up into bite size pieces, roughly chop the celery and leave it to one size.
3.In a large stockpot bronze the venison with the coconut oil for a few minutes, and then add the celery, sweet potato, bacon and stock
4.Bring to almost a boil then place it in the oven at 180c for an hour and a half (or at 100c for 4-5 hours if you have the time). Serve with brown rice.

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