Slow-braised Venison with Blackcurrant and Thyme
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
4 servings
Calories~850 kcal
Protein~61 g
Carbs~36 g
Fat~45 g
Fiber~4 g
Sugar~16 g
Total recipe
Calories~3,400 kcal
Protein~245 g
Carbs~145 g
Fat~180 g
Fiber~15 g
Sugar~65 g
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.
