Halloween Recipe- Venison Swampkins or Cajan stew

Millbank Venison Recipes

Halloween recipe

How the recipe was developed:

Halloween recipe developed in America called “Venison Swampkins” is Cajun venison stew smoked in small pumpkins – Halloween special. We have the thank the British Deer Society for sharing this recipe Halloween means it’s Swampkin stew time packed full of favour and goodness from the venison and veggies.

Difficulty Level:

one-star

Type of dish:

Main

Ingredients:

You will need: 1kg Diced venison
4 small cooking pumpkins
1 cup carrot diced
2 cups potato diced
1 can chopped tomatoes
2 sticks of celery
2 cups red wine
1/4 cup flour
1 jalapeno diced
6 okra sliced
2 minced cloves of garlic
hot cajan sauce
Olive oil
tsp black pepper
tsp sea salt
tsp thyme
tsp basil
2 beef stock cubes for 4 cups of water
1 bay leaf

Preparation Method:

Follow the link https://www.youtube.com/watch?v=nht5YcADRBo&feature=youtu.be&mc_cid=d3212416b8&mc_eid=0a06c71206
or With olive oil and a heavy based pan, brown the venison in batches.
In a dutch oven/ heavy casserole dish, fry off the onions, and garlic, add the tinned tomatoes, 4 cups of stock, add all the seasoning and all the veg and browned venison to the pot.
Put the pot in a smoker or oven at 175C. with out the lid for about 1 hr.
Keep stirring occasionally .
After 1 hr put the lid on the stew and cook for a further 2 hours
While you are waiting 2 hours, hollow out and carve your pumpkins., put them on a tray
Fill the pumpkins with the stew, replace the pumkin lids and put back in the over for 30/40 mins until the pumpkins are soft

Hints and Tips:

Enjoy this traditional Autumn/ Halloween meal