Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Venison Daube.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison Daube.

    Post  Admin on Tue Apr 03, 2012 8:38 pm

    1x 1 kg3 lb shoulder of venison, cut into large chunks
    100 ml3 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 g3 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.

      Current date/time is Sun Jul 22, 2018 5:43 pm