Soulless Food

Awesome recipes written with AI

Rupert's Fig & Venison Stew

Last night, I made a newish recipe I'd tried out in the kitchen and loved. And I think you all should try it out too!

The recipe comes from the wonderful Jamie Oliver, who has a great series of books where he goes to the source and interviews chefs and cooks around the country about the food they make and eat in their homes and kitchens. This series of books is my favorite of all of his, because it's so interesting to see what people make. What they cook. It's inspiring and it helps me remember that I don't need to be always tweaking and perfecting my own recipes, but rather to just make them. Then eat them. And be happy with them.

Anyway, I made Jamie's fig and venison stew last night and it was a revelation. The recipe calls for very simple ingredients like venison (or other stewing beef), red wine, red currant jelly, and I think 2 other things. It simmers for 3 hours and is delicious. I'm actually having leftovers for breakfast this morning!

The recipe comes from Jamie's first book, and I think it's really worth trying out. You could also use pork instead of venison, but I really like the venison in this recipe, it adds so much richness.

Enjoy!

Ingredients:

  • 1 pound venison stew meat
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 cup fresh figs, chopped
  • 1 cup red wine
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper

Instructions:

  1. Cut venison into small pieces.
  2. In a large pot, brown venison in 1 tablespoon oil.
  3. Add onion, carrot, celery, and figs. Cook for 5 minutes.
  4. Add wine and cook for 5 minutes.
  5. Add broth, tomato paste, and seasonings.
  6. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
  7. Add remaining ingredients and simmer for 30 minutes.