December 24, 2002 - A Scottish Venison Stew for Christmas

Venison StewToday, most Scots will have their Turkey like everyone else. But Venison Stew is a rich traditional Scottish dish which would grace any Christmas table. Popular on tables of gentlefolk at Christmastide and New Year in the 18th-19th century.

Cut 1lb lean venison into strips. Cut off the rind from 1lb streaky bacon. Put 1oz butter into a non-stick pan, and brown the two meats briskly. Add salt & pepper to taste. Slice small 1lb carrots, a stick of celery, 1 large onion and grated peel of one orange. Add to meats. Then put in about 3/4 pint milk, just to cover meat, add a spray of thyme, and cover. Simmer for two hours until venison is tender.

Remove meat & vegetables, thicken juices with a little flour, and then add 2 tablespoons whisky and 1/4 pint cream. Heat gently until thick and smooth. Pour over the meat and vegetables in the dish. Grate a little cheese over, and brown in the oven until it bubbles.Serve with buttered mashed potatoes and buttered mashed swedes or turnips - if you can get them.