by, 22-07-12 at 13:23 (1691 Views)
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 itíll 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 8thís 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
- Heat the oil/butter in a large casserole pan.
- Add the onion and gently soften for 5 minutes, but do not allow to brown.
- Add the garlic, venison and bacon, cook for another few minutes making sure everything is mixed in together.
- Stir in the flour making sure everything is coated, and then add the stock and the wine and the herbs.
- 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.
- 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.
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