Braised Venison with Carrots

Name: Braised Venison with Carrots
Yield: Serves 4
Cuisine: British
Ingredients: a couple of good knobs of butter; 2 tablespoons tomato purée; 1½ litres good dark beef stock; 1-2 teaspoons cornflour (optional); 200-250 g small carrots, such as chantenay, peeled; 2 onions, peeled and finely chopped; 60 g butter; vegetable oil for frying; 1 teaspoon caster sugar; 1 tablespoon chopped parsley; 1 teaspoon thyme leaves, chopped; 2 garlic cloves, peeled and crushed; 750 ml good red wine; 1 bay leaf; 3 juniper berries, crushed; 3 tablespoons plain flour; salt and freshly ground black pepper; 1.5 kg trimmed venison meat, from a single muscle

Preparation info

Serves
4

Difficulty
Medium

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

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.

Ingredients

1.5 kg trimmed venison meat, from a single muscle
750 ml good red wine
2

Europe
United Kingdom
Main course
February
Winter

Method

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