Venison in White Wine

Name: Venison in White Wine
Ingredients: ½ teaspoon ground cinnamon; 100 g unsalted butter or goose or duck fat; 300 g mushrooms, preferably brown cap or chestnut mushrooms; 1 kg onions; 1 tablespoon sugar; 20 g dried porcini; ½ a nutmeg, grated; 1 bottle dry white wine; drop olive oil; ½ teaspoon ground cloves; 2 garlic cloves, squashed with flat of knife; 2 tablespoons olive oil; 10 juniper berries, crushed slightly; 300 ml beef or game stock; 10 black peppercorns, crushed slightly; 1½ kg venison, cut into chunks about 3 cm x 6 cm; 3 tablespoons flour; chopped parsley; 2 carrots; 2 bay leaves; 3 sage leaves; 2 sticks celery; 1 large onion

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

Ingredients

For the Marinade

1 bottle dry white wine
2 tablespoons olive oil
2

Main course
Stew

Method

Put the venison into a bowl and cover with the marinade ingredients. Give a good stir and cover with clingfilm and leave overnight somewhere cool. If the weather’s warm (though you are unlikely to be wanting to eat this in summer) or you just want to stow this away for a few days, then put it to marinate in the fridge, but make sure you take it out and get it back to room temperature before you