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Ingredients
1x 1½ kg3¼ lb shoulder of venison, cut into large chunks
100 ml3½ fl oz olive oil
200 g7 oz large (2cm) chunks of smoked bacon
4 celery sticks, chopped
30 baby onions, skinned
1 small bunch fresh thyme
2 large shallots, finely chopped
3 carrots, diced
1 tbsp tomato puree
1 -2 bottles of red wine, depending on the depth of your pan
Sea salt and black pepper
100 g3½ oz plain flour
Method: How to make Venison daube
1Place a heavy-bottomed pan on the heat and add half of the olive oil.
2Remove the back fat layer from the smoked bacon and discard. Chop the bacon into large (2cm) chunks and add to the pan.
3Allow the bacon to colour then add the celery, diced carrot and baby onions. Add the fresh thyme and chopped shallots and cook for 10 minutes until the vegetables have softened.
4Remove everything from the pan and set aside. Take large chunks of venison shoulder and dust with flour, add the rest of the oil to the pan, then add the meat and brown well.
5Finally, add a spoonful of tomato puree and a bottle to two of red wine. Add back the reserved ingredients.
6Place a lid onto the pan and simmer gently for 4 hours. Before serving, check the seasoning and add more if necessary. Also, if the liquid is too runny, then reduce until thickened.
7Serve with crusty bread.
1x 1½ kg3¼ lb shoulder of venison, cut into large chunks
100 ml3½ fl oz olive oil
200 g7 oz large (2cm) chunks of smoked bacon
4 celery sticks, chopped
30 baby onions, skinned
1 small bunch fresh thyme
2 large shallots, finely chopped
3 carrots, diced
1 tbsp tomato puree
1 -2 bottles of red wine, depending on the depth of your pan
Sea salt and black pepper
100 g3½ oz plain flour
Method: How to make Venison daube
1Place a heavy-bottomed pan on the heat and add half of the olive oil.
2Remove the back fat layer from the smoked bacon and discard. Chop the bacon into large (2cm) chunks and add to the pan.
3Allow the bacon to colour then add the celery, diced carrot and baby onions. Add the fresh thyme and chopped shallots and cook for 10 minutes until the vegetables have softened.
4Remove everything from the pan and set aside. Take large chunks of venison shoulder and dust with flour, add the rest of the oil to the pan, then add the meat and brown well.
5Finally, add a spoonful of tomato puree and a bottle to two of red wine. Add back the reserved ingredients.
6Place a lid onto the pan and simmer gently for 4 hours. Before serving, check the seasoning and add more if necessary. Also, if the liquid is too runny, then reduce until thickened.
7Serve with crusty bread.
