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Ingredients:
900g diced shoulder
2 tbsp plain flour seasoned with salt and pepper
2 medium onions chopped
4 sticks of celery chopped
Butter
225g button mushrooms cut in half
1/2 bottle red wine
2 tbsp Trotter's hot pepper jelly
2 tbsp olive oil
4 crushed juniper berries
Bay leaf
Salt and pepper
Method:
Heat a frying pan and add a tbsp olive oil. Toss the venison in the seasoned flour shaking off the excess and brown in batches in the hot oil. Place meat in casserole. Add the chopped onion to the pan along with the celery and soften, add to the casserole. Put about a tsp of butter in the pan and quickly fry the mushrooms adding more oil if necessary. Add to the casserole pour in the wine and bring to the boil scraping up the juices and pour over the meat etc in the casserole. Add the juniper berries bay leaf and hot pepper jelly. Bring to the boil and cook in a medium oven 190C gas 5 for a couple of hours.
Serve with a celeriac puree
900g diced shoulder
2 tbsp plain flour seasoned with salt and pepper
2 medium onions chopped
4 sticks of celery chopped
Butter
225g button mushrooms cut in half
1/2 bottle red wine
2 tbsp Trotter's hot pepper jelly
2 tbsp olive oil
4 crushed juniper berries
Bay leaf
Salt and pepper
Method:
Heat a frying pan and add a tbsp olive oil. Toss the venison in the seasoned flour shaking off the excess and brown in batches in the hot oil. Place meat in casserole. Add the chopped onion to the pan along with the celery and soften, add to the casserole. Put about a tsp of butter in the pan and quickly fry the mushrooms adding more oil if necessary. Add to the casserole pour in the wine and bring to the boil scraping up the juices and pour over the meat etc in the casserole. Add the juniper berries bay leaf and hot pepper jelly. Bring to the boil and cook in a medium oven 190C gas 5 for a couple of hours.
Serve with a celeriac puree
