Venison Oxtail & Lentils Stew



Brown the meat with chopped onion and garlic in a cast iron casserole dish.

Add a glass of red wine and let it evaporate

Season well

Add tomato concentrate and enough liquids to cover the meat.

Let it bubble

Add carrots, swede and lentils

Bubble, cover with a lid and let it do its thing in the oven (ideal in the Aga) at 150 degrees until ready to eat ideally 4-5 hours later.

Remove the bones before serving the meat will strip out…



For another recipe check my colourful Beetroot soup.