Venison stew

Feeds 4 or so

1lb venison (stewing meat - cubes of neck etc)
celery
onion
turnip
garlic
carrot
red wine (Rioja?) - about 2 glasses
a slosh of worcester sauce
flour
olive oil
salt+pepper
good chicken stock
- - (homemade!... well roasted chicken carcasses, onion, garlic,
celery, carrot, fresh thyme, simmer gently for 4 hours then reduce)

Slowly fry onion in olive oil until translucent. Add diced celery,
sliced carrot, cubed turnip, crushed garlic and fry for a bit. Brown
the meat very well in a frying pan and add to the veg. Then deglaze
the pan with red wine, bringing to the boil and adding to the pan with
the stock, to cover. Cook slowly for 2 hours. Make a roux with a
little oil and some flour. Ladle off as much of the stock as possible,
blend with the roux and reduce very fast with some wine.

serve with boiled potatoes and red cabbage.

--

Any man who can drive safely while kissing a pretty girl is simply not
giving the kiss the attention it deserves. ~Albert Einstein