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Serves 6
Ready in 2 hrs and 20 mins.
Ingredients
1kg stewing venison, cut into pieces
30g plain flour, seasoned
4 tbsp oil
100g bacon, cut into fat strips
2 onions, halved and thinly sliced
500ml fresh beef stock, hot
1 tsp tomato purée
100ml ruby port
Leaves from 3 sprigs fresh thyme
½ tsp juniper berries, crushed
200g peeled, cooked chestnuts
Chopped fresh parsley, to garnish
Method
Preheat the oven to 150°C/fan130°C/gas 2. Toss the venison pieces in the flour and shake off the excess. Heat 3 tablespoons oil in a casserole and brown the meat in batches. Remove to a plate.
Add the remaining oil and bacon and cook until golden. Add the onions and cook for 15 minutes, until browned. Stir in the remaining flour, stock, purée, port, thyme and juniper. Bring to the boil and stir.
Add the venison, season and stir well. Cover with foil and a lid and cook in the oven for 1½ hours. Uncover, stir in the chestnuts and simmer for 20 minutes to thicken the sauce. Garnish with parsley and serve with mashed potato.
Ready in 2 hrs and 20 mins.
Ingredients
1kg stewing venison, cut into pieces
30g plain flour, seasoned
4 tbsp oil
100g bacon, cut into fat strips
2 onions, halved and thinly sliced
500ml fresh beef stock, hot
1 tsp tomato purée
100ml ruby port
Leaves from 3 sprigs fresh thyme
½ tsp juniper berries, crushed
200g peeled, cooked chestnuts
Chopped fresh parsley, to garnish
Method
Preheat the oven to 150°C/fan130°C/gas 2. Toss the venison pieces in the flour and shake off the excess. Heat 3 tablespoons oil in a casserole and brown the meat in batches. Remove to a plate.
Add the remaining oil and bacon and cook until golden. Add the onions and cook for 15 minutes, until browned. Stir in the remaining flour, stock, purée, port, thyme and juniper. Bring to the boil and stir.
Add the venison, season and stir well. Cover with foil and a lid and cook in the oven for 1½ hours. Uncover, stir in the chestnuts and simmer for 20 minutes to thicken the sauce. Garnish with parsley and serve with mashed potato.
