Hearty Venison Stew

by Nicole Freebairn, Nutritionist

Ingredients:

750g venison, cubed (alternatively, any red meat will do)

5 shallots, sliced

4 garlic cloves, crushed

3-4 carrots, sliced into half moons

1 leek, sliced

10 white button mushrooms, sliced

1 Tbsp cumin 

1 Tbsp paprika 

1 Tbsp mixed herbs 

3 Tbsp balsamic vinegar 

2 Tbsp worcestershire sauce 

2 Tbsp tomato paste 

30g (2 scoops) Tric Collagen Soup - Beef, made with 400ml boiling water

1 Tbsp marmite

1 x 800g can diced tomatoes 

Salt & pepper 

Baby peas, serving suggestion

Directions: 

1. Heat a large pan over medium-high heat. Add a drizzle of olive oil followed by the venison cubes. Season with salt and pepper and fry for a few minutes until seared.

2. Add the venison and all remaining ingredients to a large slow cooker. Cook on high for 5-6 hours.

3. Serve with your choice of complex carbohydrates and/or baby peas.