Cawl is traditionally made with beef or lamb, but I decided to use some Venison that I had in the freezer instead. I also used gram flour to brown the meat to keep it gluten free.
It is basically a meat and vegetable stew with added bacon, and the stock that forms which full of flavour, is eaten with fresh crusty bread. (I omitted the potatoes asI think bread and potato is too many carbs for one dish but you can add then if you like)
It tastes best made the day before eating.
- 300g venison, cubed
- 2 tbs gram flour
- 2 tbs oil or butter
- 700mls cold stock
- 1/2 small swede, peeled and diced
- 3 red onions, peeled and sliced
- 2 large carrots, peeled and diced
- 2 leeks, thinly sliced
- 1 bay leaf
- 1/2 tbs fresh thyme,
- 1/2 tbs fresh rosemary
- 150g bacon, chopped
- Salt and freshly ground pepper
- Pat the venison chunks dry with kitchen paper and toss in the gram flour until well coated
- Melt the butter or heat the oil in a crock pot over a high heat.
- Brown the meat on all sides.
- Add the bacon and vegetables brown for about 3 minutes, stirring constantly to prevent sticking.
- Stir in the herbs
- Pour over the stock to cover the meat and vegetables and add the bay leaf
- Bring to the boil, then lower to a simmer for 1 hour, or until the venison is tender (you may need to add stock)
- Season and serve or refrigerate once cool.
NB. The broth from the pot can be served first as a soup, followed by the meat and vegetables, or served all together with crusty bread.