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- Slow-braised Venison with Blackcurrant and Thyme
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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