Ingredients 1kg diced venison2 large onions, chopped 2 cloves garlic 1 large leek, chopped 150ml red wine Teaspoon juniper berries, slightly squashed 3 spoonful plum or apple chutney if you have some, or redcurrant jelly Method Brown the meat in oil in batches. Sauté the onion and garlic and add the meat, then the leeks. Pour in the wine and some stock to almost cover the meat. Bring to the boil. Add the other ingredients. Simmer gently on the hob, or in a slow oven for a couple of hours or until the meat is tender and the gravy is rich. Season to taste. Created by Catriona Staddon of Hyndberry & Leader of Slow Food Linlithgow for Harvest Feast 2009 |
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Venison Stewposted 29 Sep 2009 15:32 by Slow Food Linlithgow |