Servings: 4 · Prep Time: 15 mins · Cooking Time: 120 mins
Total Time: 135 mins

Dinner | Fibre

For times when you want to be adventurous and try something different, this dish is a great idea ( I deer - pardon the pun). Venison has more protein than other meats and has a really rich, earthy succulent flavour.


  • Venison (4 steaks)
  • Swede
  • Celery (4 sticks)
  • Garlic (4 cloves diced)
  • Onion
  • Beef Stock (2 cubes)
  • Bay Leaf
  • Dried Thyme (1 tsp)
  • Olive Oil (drizzle)
  • Konjac Flour (1 tbsp)


Brown the steaks for around 5 minutes in a pan with olive oil. You can add a splash of the red wine too at this stage and throw in your crushed or grated garlic. Next dice the turnip and fry it too, till it's also brown on the outside. I like to chop the swede into small triangle shapes (just to be different).

While the meat is frying add 2 beef stock cubes to 400ml of boiling water and stir till they dissolve and add a tablespoon of konjac Flour to thicken it up (you could alternatively use gelatine).

You can cook this one of two ways: First you can put all ingredients into an oven safe dish at 180�C for about 1.5 hours, or cook for 2.5 hours or more in a slow cooker. Alternatively, put all the ingredients in the pot except the Swede and cook them separately on a baking tray and serve as a side dish.