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As for the number of servings that can be served to make Venison Meatball & Port Stew 🦌 🍷 🌿 is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Venison Meatball & Port Stew 🦌 🍷 🌿 estimated approx 1 hour (plus 10 minutes prep).

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Venison Meatball & Port Stew 🦌 🍷 🌿 using 18 ingredients and 5 steps. Here is how you can achieve that.

With beautiful lean and nutritious venison meatballs in a rich fruity gravy, this dish is a big warm hug in a bowl. Serve with fluffy buttery mash & bitter greens to balance that sweetness.

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Ingredients and spices that need to be Prepare to make Venison Meatball & Port Stew 🦌 🍷 🌿:

1. 400 g venison Meatballs (I used M&S)
2. 2 tablespoons vegetable oil
3. 1 large onion - rough chopped
4. 3 small garlic cloves - sliced
5. 2 beef stock cubes
6. Salt/pepper
7. 30 ml port
8. 1 teaspoon red currant jelly
9. 2 teaspoons cranberry sauce
10. 250 ml good red wine
11. Some hot water
12. 1 tablespoon tomato purée
13. Pinch All spice powder
14. 2 bay leaves
15. Some fresh thyme
16. 2 tablespoons cornflour
17. 2 carrots sliced
18. 1-2 teaspoons red wine vinegar (if needed)

Instructions to make to make Venison Meatball & Port Stew 🦌 🍷 🌿

1. In a large high sided pan heat 1 tbsp of the oil on a medium heat.
   Add the meatballs and seal on all sides. Tip into a dish and set to one side.
2. Now soften the onions & carrots in the same pan for 5 minutes (add another tablespoon of oil if needed here), once softened slightly add in the garlic and fry for a further minute.
   Squeeze in the tomato purée and add a little water. Incorporate this into the onions, carrots and garlic then cook out for a minute.
3. Tip the meatballs and any juices back into the pan with the onions, turn up the heat to med/high & pour in the red wine to deglaze them pan.
   Once bubbling, reduce the heat down to a simmer.
   Crumble in two beef stock cubes, add the redcurrant jelly, cranberry & port, then top up with hot water to just cover everything.
4. Pop in 2 bay leaves, a thyme sprig, a pinch of all spice powder and some salt & pepper.
   Add a little cold water to the cornflour in a bowl, stir to mix thoroughly, tip this into the stew & stir to thicken it.
5. Pop a lid on the pan, reduce to a gentle simmer and cook on low for around an hour so that the liquid reduces to a lovely gravy. Top up with water during cooking if it reduces to much.
   After an hour, taste the gravy and adjust the seasoning to taste, you can add the red wine vinegar here if the stew seems too sweet for your liking.
   
   Serve with buttery mashed potatoes and bitter greens like Broccoli or Kale will balance out the sweetness of this gorgeous rich stew.

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