{"id":774,"date":"2018-12-15T11:45:00","date_gmt":"2018-12-15T18:45:00","guid":{"rendered":"http:\/\/olivereats.ca\/?p=774"},"modified":"2018-12-15T12:16:09","modified_gmt":"2018-12-15T19:16:09","slug":"venison-stew","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2018\/12\/15\/venison-stew\/","title":{"rendered":"Venison Stew"},"content":{"rendered":"<p>A hearty stew for cold winter nights<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>4 tablespoons plain flower<\/li>\n<li>sea salt and freshly ground black pepper<\/li>\n<li>Stewing venison (or beef) cut into chunks<\/li>\n<li>2 onions, peeled and roughly chopped<\/li>\n<li>3 carrots, peeled and roughly chopped<\/li>\n<li>2 sticks of celery, trimmed and roughly chopped<\/li>\n<li>2 sprigs of rosemary leaves, picked and chopped<\/li>\n<li>6 sprigs of fresh, flat leaf parsley<\/li>\n<li>2 beef stock cubes<\/li>\n<li>600g small potatoes or chopped large potatoes, scrubbed clean<\/li>\n<li>1 clove of garlic, peeled and finely chopped<\/li>\n<li>1 tablespoon of tomato paste<\/li>\n<li>1 tablespoon of brown sugar<\/li>\n<li>2-3 bay leaves<\/li>\n<li>Red wine (optional)<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Coat venison\/beef cubes in 2 tablespoons of flour and a good pinch of salt and pepper. Heat a large pot on high heat, add some olive oil, and fry the meat for 3 minutes or until browned.<\/li>\n<li>Add chopped onions, carrots, celery, rosemary, tomato paste, and brown sugar. If using, add a few splashes of red wine. Add a few splashes of water and mix everything together until combined.<\/li>\n<li>Place a lid on the pan and let everything simmer for about 5 minutes to let everything combine.<\/li>\n<li>Remove lid and stir ingredients together. Chop parsley stocks and add half to the pot, along with chopped garlic, the beef stock cubes, and remaining 2 tablespoons of flour. Add enough water to cover the mixture by a couple of inches.<\/li>\n<li>Bring to a boil, then turn down the heat to medium low so that it&#8217;s just simmering. Add the potatoes and slow cook for at least 2 hours with the lid slightly askew. Monitor the mixture as it cooks, stirring occasionally. Add splashes of water if you think it looks too dry.<\/li>\n<li>Before serving, taste the stew and add seasoning if necessary. Top with remaining parsley before serving.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to Jamie Oliver for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A hearty stew for cold winter nights Thanks to Jamie Oliver for the recipe!<\/p>\n","protected":false},"author":7,"featured_media":775,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14,5],"tags":[],"class_list":["post-774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2018\/12\/Tunisian-venison-stew-320x301.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-cu","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/774"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=774"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/774\/revisions"}],"predecessor-version":[{"id":777,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/774\/revisions\/777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/775"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}