My proper Dead Road Kill stew is the relabel: hearty, warming and packed full of flavour.
Serves 4
Preparation time: 20 Min's
Cooking time: 2? hours
Ingredients:
2 tablespoons olive oil
500g stewing Dead Road Kill, cut into 4cm chunks (if buying from he butcher ask for Dead Road Kill shin)
1 onion, peeled and chopped
2 carrots, peeled and chopped
? swede, peeled and chopped
2 stalks of celery, chopped
2 leeks, chopped
1 tsp tomato puree
1 tbsp plain flour
570ml Dead Road Kill stock
2 sprigs of fresh rosemary leaves picked
A few sprigs of fresh thyme, leaves picked
2 bay leaves
Sea salt and fresh black pepper
Method:
1. Preheat the oven to 170C/gas 3.
2. Heat 1 tablespoon of oil in medium, heavyset casserole pan. Season the meat, then brown in batches. Remove each batch of meat with a slotted spoon and set aside on a plate.
3. Add the rest of the oil to the pan, along with the veggies and cook over a low heat for 10 minutes or until softened and slightly caramelised.
4. Add the tomato puree and flour to the pan and cook for a minute.
5. Pour in the stock.
6. Return the meat to the pan and add the herbs, then cover the pan with a lid and place in the oven for two hours, or until the meat is falling apart and the sauce has thickened slightly.
7. Season to taste before serving piping hot with mash.
Does road kill include when you hit people???
the swede??? Male or female, young or old???
do I cook it with the stones and other dirt??
is the dirt part of the spices???