Hearty Hunting Venison Stew: Campfire Ready

Ingredients

• •1 lb venison
• •1 good glug olive or vegetable oil
• •4 medium potatoes
• •3 or 4 large carrots
• •3 sticks celery
• •1 large onion
• •to taste button mushrooms
• •a couple of handfuls spinach
• •2 garlic cloves
• •2 tsp herbs de Provence
• •1 tsp salt
• •3/4 tsp black pepper
• •1 can chopped tomatoes
• •to taste good squirt tomato puree
• •1 litre stock
• •3-4 dashes Hendersons Relish

Equipment

• • large pot
• • Dutch oven

Instructions

1. 1Dice the venison into chunks, ensuring to remove sinew tissue.
2. 2Heat oil in a large pot or Dutch oven over medium-high heat. Brown the venison for 5-7 minutes. Remove and set aside.
3. 3Lower heat to medium, add potatoes, carrots, celery, and onion. Sauté for 8-10 minutes until softened.
4. 4Add garlic, herbs de Provence, salt, and pepper. Cook for 1 minute.
5. 5Add tomatoes, stock, and Hendersons Relish. Return venison and add mushrooms. Stir and bring to a boil.
6. 6Once boiling, lower heat, cover, and simmer for 1 hour until venison is tender.
7. 7Stir in spinach just before serving and let wilt for a few minutes.
8. 8Serve hot with bread or couscous.