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1 tbsp oil (or dripping)
250g salted pork belly cut into chunky cubes
1.5kg venison neck and shoulder meat, cut into large chunks
2 onions, peeled and finely sliced
2-3 large carrots, peeled and cut into big chunks
2 sticks celery, sliced
2 bay leaves
1 sprig thyme
150ml red wine
500ml-plus beef or game stock
Salt and black pepper
Heat the oil in a large, heavy frying pan. Add the pork and fry gently until it is lightly browned and the fat runs. Transfer the pork to a casserole, but leave the pan and bacon-flavoured oil on the heat. Now brown the venison, in batches, transferring it to the casserole as soon as it is lightly coloured.
Add the onions to the pan and sweat until soft but not brown. Transfer to the casserole, then add the carrots, celery, bay leaves and thyme to the pan. Deglaze the pan with wine - allow it to bubble for a minute, to evaporate some of the alcohol. Pour over the meat, along with the stock and a little water if needed: the meat should be covered by a good couple of centimetres. Season sparingly with pepper, but not salt (the bacon will be quite salty).
Bring to a simmer and cook, uncovered, at a very low, tremulous simmer for one-and-a-half to two hours (up to three if you've used neck or shanks on the bone), until the meat is very tender. (You can also cook it, covered, in a slow oven - about 140C/275F/gas mark 1.)
When the meat is cooked, taste the stew and adjust the seasoning. The juice will be thin, but well-flavoured. Serve with a dollop of good, buttery mash and steamed seasonal greens.
250g salted pork belly cut into chunky cubes
1.5kg venison neck and shoulder meat, cut into large chunks
2 onions, peeled and finely sliced
2-3 large carrots, peeled and cut into big chunks
2 sticks celery, sliced
2 bay leaves
1 sprig thyme
150ml red wine
500ml-plus beef or game stock
Salt and black pepper
Heat the oil in a large, heavy frying pan. Add the pork and fry gently until it is lightly browned and the fat runs. Transfer the pork to a casserole, but leave the pan and bacon-flavoured oil on the heat. Now brown the venison, in batches, transferring it to the casserole as soon as it is lightly coloured.
Add the onions to the pan and sweat until soft but not brown. Transfer to the casserole, then add the carrots, celery, bay leaves and thyme to the pan. Deglaze the pan with wine - allow it to bubble for a minute, to evaporate some of the alcohol. Pour over the meat, along with the stock and a little water if needed: the meat should be covered by a good couple of centimetres. Season sparingly with pepper, but not salt (the bacon will be quite salty).
Bring to a simmer and cook, uncovered, at a very low, tremulous simmer for one-and-a-half to two hours (up to three if you've used neck or shanks on the bone), until the meat is very tender. (You can also cook it, covered, in a slow oven - about 140C/275F/gas mark 1.)
When the meat is cooked, taste the stew and adjust the seasoning. The juice will be thin, but well-flavoured. Serve with a dollop of good, buttery mash and steamed seasonal greens.
