Slow-braised Venison with Blackcurrant and Thyme
By not-recognized
Published on 04 October 2022
This rich, flavoursome meat stew is a hearty and warming dish, perfect for autumn or winter.Time and servings
3 hrs 20 minsTotal time
6Servings
20 minsPrep time
3 hrsCooking time
Ingredients
- 3 tbsp of olive oil
- 160 g of cubed pancetta or chopped streaky bacon
- 2 tbsp of plain flour
- 225 g of shallots, peeled
- 2 garlic cloves, crushed
- 125 g of shiitake mushrooms
- 2 tbsp of fresh thyme, chopped
- 4 tbsp of bonne maman blackcurrant conserve
- 300 ml of ale
- 400 g of chopped tomatoes
- 300 ml of stock (vegetable, beef or chicken)
- 2 tbsp of soy sauce
- 2 tbsp of worcestershire sauce
- 750 g of shoulder venison, cut into larger than bite-size pieces
Method
Step 1
Preheat the oven to 170C/150C Fan/Gas 3.Step 2
Heat the olive oil in a large, ovenproof casserole and brown the venison, a few pieces at a time. Remove from the pan and set aside.Step 3
Put the shallots, garlic, pancetta and mushrooms in the pan and fry, stirring, until golden brown. Stir in the thyme and the flour.Step 4
Return the venison with all the remaining ingredients and bring slowly to the boil. Cover and simmer very gently for around 3 hours or until meltingly tender.Step 5
Serve with creamy mash, braised carrots and some tenderstem broccoli.Step 6
To freeze: cool, pack and freeze at the end of step 3. To use: thaw overnight at room temperature and return to the casserole with 150ml of stock. Bring to the boil and simmer gently for 20 minutes or until piping hot.