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cooked Venison and Paprika Stew


Lia Teixeira cooks up a treat for British Game Week. Exploring the rich flavours from Yorkshire venison with fresh ingredients sourced locally.


  1. Season the meat with salt and pepper.
  2. Heat the oil in a large heavy-based pan and sear the meat in batches, until browned all over.
  3. Return the seared meat to the pan, add the onion and garlic and cook, stirring, until the onion is translucent.
  4. Dust with the flour, add the tomato purée and both paprikas.
  5. Combine all the ingredients and cook, stirring, for about 2 1/2 minutes.
  6. Add the wine and stock and bring to the boil.
  7. Low the heat, cover the pan and simmer the stew for about 2 hours, or until the meat is very tender.
  8. When ready, stir in the double cream, sprinkle with the chopped parsley and serve immediately with plain boiled rice.

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To help you create this dish and many more, view our Venison on the Farmison & Co. site.