Wednesday, 4 July 2012

Slow cooked venison

This is rather like a Beef Oxford, but with venison; we have a very good local farm shop where they sell all kinds of game.  Last week when we went they had diced venison, so we bought some and this is what I made with it (we're having it for dinner later).

500g diced venison, trimmed
Sliced smoked bacon - probably 3 or 4 slices
Slug of balsamic vinegar
Mushrooms, halved or quartered
2 red onions
Small bottle red wine
Carrots, halved lengthways and cut into bite size pieces
Green pepper, chopped
Garlic, 2-3 cloves, crushed
Fresh rosemary
Salt and black pepper

This really is a bit of a one-pot wonder; as long as you've sealed the meat, all is well.

Frazzle the bacon, and then add the venison.  Once it's nicely sealed, pop the onions, garlic, and a slug of balsamic vinegar in and let it cook down.

Add the wine and let the alcohol bubble off, and then put the rest of the veg and the rosemary in, put the lid on, turn it down and go and do something else for a bit.  At least an hour :)

We'll be having some of this with some baby potatoes and some sauteed courgettes I think.

No comments:

Post a Comment