Go_slows blog for recipes and general cooking stuff

Our local butcher had some diced venison a while back and priced very reasonably. So I bought a packet, threw it into the freezer and promptly forgot about it. Whilst checking the contents of the freezer in prep for Sunday dinner I discovered the packet and decided that it was time I cooked it.

So this is the recipe I used last night, if nothing else it’ll mean when I need it again I know where to look

• 1lb diced venison
• 4 rashers of smoked streaky bacon
• 1 onion, finely chopped
• 1 onion roughly chopped (into 8th’s basically)
• 1 table spoon plain flour
• Olive oil and butter (or oil of your choice)
  Some cloves of garlic (to taste)
• 150ml vegetable stock
• 300ml red wine
• 1 table spoon chopped fresh sage
• 1 table spoon chopped fresh rosemary
• Quartered small (closed not button) mushrooms, to about the same volume as the venison
• salt and pepper to taste

1. Heat the oil/butter in a large casserole pan.
2. Add the onion and gently soften for 5 minutes, but do not allow to brown.
3. Add the garlic, venison and bacon, cook for another few minutes making sure everything is mixed in together.
4. Stir in the flour making sure everything is coated, and then add the stock and the wine and the herbs.
5. Bring to the boil, then place in the oven at 160C for about 1 hour, check, stir and if needed leave for another half an hour.
6. Remove, and stir through the quartered mushrooms. Return to the oven for a further 45 mins, check and if the liquid has not reduced to your liking then return to the oven uncovered.

I served it with mash and greens.