Name: Daube of venison, quince & chestnuts
Yield: Serves 4
Cuisine: British
Ingredients: 1 sprig rosemary; 100 g plain flour, seasoned with salt and pepper; 1 stick celery, chopped; sea salt and freshly ground white pepper; 75 ml olive oil; 1 tbsp tomato purée; ½ cinnamon stick; 2 litres brown chicken stock; 3 juniper berries; 1.5 kg shoulder of venison, sinew removed; 3 garlic cloves, chopped; 2 large carrots, peeled, cut into 6cm pieces; 2 onions, peeled, cut in half; 2 bay leaves; 250 ml port; 100 g caster sugar; chopped fresh parsley, to garnish; 200 ml water; 12 chestnuts, roasted and skinned; 50 g trompette mushrooms; 10 g clarified butter; 1 sprig thyme; 1 lemon; 1 quince; 500 ml red wine; 3 white peppercorns

Preparation info

Serves
4

Difficulty
Complex

Appears in

Glorious Game

By Ben Tish

Published 2019

About

We love to slow-cook venison shoulder or neck. These cuts have so much flavour and also enough fat to keep the meat moist during a long braise. The acidity from the quince is just a perfect partner with the rich, intense venison.

Ingredients

Venison

1.5 kg shoulder of venison, sinew removed
500 ml red wine
250

Europe
United Kingdom
Main course

Method

For the venison, put the venison, wine, port, vegetables, garlic and spices together in a non-metallic dish. Tie the thyme, bay and rosemary together with string and add to the dish. Cover and leave to marinate in the fridge for 24 hours.

Drain the meat, vegetables, spices and herbs, reserving the meat, vegetables and marinating liquor separately. Pour half the olive oil into a heavy-ba

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Venison

Method

Part of