Venison Braised with Beetroot

Name: Venison Braised with Beetroot
Yield: Serves 6–8
Ingredients: ¼ pint/140 ml (small pot) crème fraîche; ¼ pint/140 ml port; 1½ pints/850 ml beef or venison stock; 1½ pints/850 ml beef or venison stock; 3 uncooked beetroots, peeled and sliced into julienne strips about the thickness of a little finger; 3 uncooked beetroots, peeled and sliced into julienne strips about the thickness of a little finger; 1–2 garlic cloves, skinned and finely chopped; 3 medium onions, skinned and finely sliced; 2 oz/56 g butter; 4 tbsp sunflower oil; 2½ lb/1.125 kg venison, trimmed of fat and cut in pieces about 1 inch/2.5 cm in size; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tbsp flour

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Beetroot is an under-used vegetable which, in my opinion, deserves a far higher profile. It complements the taste of all game, and venison is no exception. And it has a tenderizing effect on the meat – it contains the same enzyme as papaya, which is used specifically as a meat tenderiser.

Ingredients

2 tbsp flour
Salt and freshly ground black pepper
2½ lb/1.125

Main course

Method

Put the flour, salt and pepper into a polythene bag and shake the cut-up venison in this till all the bits are well covered.

Heat the oil and melt the butter together in a heavy casserole and brown the venison on all sides. Remove to a warm dish as the pieces brown. Add the onions, and cook till they are soft and just turning golden at their edges. Add the garlic and the beetroots, and