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Serves 4
Ingredients
1 Muntjac haunch, boned and diced
1 Onion, diced
2 Carrots, diced
4 sticks Celery, diced
2 glasses Red Wine
100ml Fresh Chicken Stock
2 tins Chopped Italian Tomatoes
10 sprigs Thyme
1 tbsp Redcurrant Jelly
1 tbsp Tomato Ketchup
1 tsp Tomato Paste
Salt & Pepper
Method
The great thing about this recipe as it cooks overnight and the meat doesn’t need searing first, so it can be thrown together and left alone to make its magic. Gently sauté off the veg until soft then throw in all the rest of the ingredients. Give it a good stir, then put a greaseproof cartouche (circle lid) over the liquid and follow with a tight fitting lid. Put in a low oven 130c for 8 hours.
In morning, check the seasoning, give a good stir and it can be frozen or re-heated from this point when ready to serve. Mix well with the tagliatelle before serving. Shave lots and lots of good quality parmesan over before serving and a drizzle of Italian Extra Virgin Olive Oil.
Ingredients
1 Muntjac haunch, boned and diced
1 Onion, diced
2 Carrots, diced
4 sticks Celery, diced
2 glasses Red Wine
100ml Fresh Chicken Stock
2 tins Chopped Italian Tomatoes
10 sprigs Thyme
1 tbsp Redcurrant Jelly
1 tbsp Tomato Ketchup
1 tsp Tomato Paste
Salt & Pepper
Method
The great thing about this recipe as it cooks overnight and the meat doesn’t need searing first, so it can be thrown together and left alone to make its magic. Gently sauté off the veg until soft then throw in all the rest of the ingredients. Give it a good stir, then put a greaseproof cartouche (circle lid) over the liquid and follow with a tight fitting lid. Put in a low oven 130c for 8 hours.
In morning, check the seasoning, give a good stir and it can be frozen or re-heated from this point when ready to serve. Mix well with the tagliatelle before serving. Shave lots and lots of good quality parmesan over before serving and a drizzle of Italian Extra Virgin Olive Oil.
