Ingredients:
Method:
Cut the meat from the bones into chunks.
Set the bones aside for stock in another meal.
In a hot oiled large saucepan sizzle the meat on all sides, a few pieces at a time, to seal in the juices.
Once browned remove the chunks from the pan and set aside.
Throw in the onions and fry until tender.
Add bacon, mushrooms, celery and herbs.
Give a satisfying stir, and cook for a few minutes.
Add the venison and everything else.
Bring to the boil then let simmer gently for three hours.
It is always better the next day but I usually can’t wait that long. Serve with mashed potato and curly kale.
- 2 Shoulders or leg of Muntjac (1kg boned venison) olive oil
- 2 Onions
- ½ head of celery, chopped
- 4 garlic cloves, finely chopped
- 3 large carrots, chopped
- 250g mushrooms, thick sliced or halved
- 3 fresh bayleaves
- a large sprig of rosemary
- freshly ground black pepper, to taste
- 200g properly cured bacon, cubed
- 1 400g tin of plum tomatoes
- ½ litre stock
- ½ litre of elderberry wine
Method:
Cut the meat from the bones into chunks.
Set the bones aside for stock in another meal.
In a hot oiled large saucepan sizzle the meat on all sides, a few pieces at a time, to seal in the juices.
Once browned remove the chunks from the pan and set aside.
Throw in the onions and fry until tender.
Add bacon, mushrooms, celery and herbs.
Give a satisfying stir, and cook for a few minutes.
Add the venison and everything else.
Bring to the boil then let simmer gently for three hours.
It is always better the next day but I usually can’t wait that long. Serve with mashed potato and curly kale.
