Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Medium
Published 2011
A real winter warmer and a proper feast that appears on our menu year after year. It’s a little like a steak and kidney suet pudding. The celery and carrot are braised in butter to give a great richness to the dish. You could also finish it off with some chanterelle mushrooms.
Heat some rapeseed oil in a large saucepan and sear the venison in small batches until brown. Don’t add it all at once or the meat will boil and won’t brown. Remove the venison from the pan once brown. Peel and chop the vegetables and add to the pan. When they start to brown add the venison back to the pan, add a teaspoon of crushed juniper berries, a good sprig of thyme and the red wine, bring
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe