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4
Medium
By Mark Hix
Published 2008
Try to use a singular cut from a seamed haunch, shoulder, neck or shank for this recipe, as the cooking time will then be consistent. If you buy ready-diced meat, it may be a mixture of cuts and there is a risk that some pieces will be tender, while others won’t be cooked.
Cut the venison into 3-4 cm chunks and place in a stainless steel or ceramic bowl with the red wine, garlic, thyme, bay leaf and juniper berries. Cover and leave to marinate in the fridge for 2 days.
Drain the meat in a colander, reserving the marinade, and dry the pieces on some kitchen paper. Flour the meat lightly, using a tablespoon of the flour, and season with salt and pepper. Hea