Stewed Venison with Vegetables in Red Wine

Name: Stewed Venison with Vegetables in Red Wine
Yield: Serves 4
Ingredients: 900 g (2 lb) haunch of venison; 1 tablespoon cooking fat or oil; 450 g (1 lb) onions, sliced; 6 flat or open cup mushrooms; 1 sprig of fresh thyme; A few juniper berries, lightly crushed; 1 bay leaf; 4 celery sticks; A few black peppercorns, lightly crushed; 1 bottle red wine; 900 ml–1.2 litres (1½–2 pints) Veal Jus or alternative; Salt and freshly ground black pepper; 3 carrots; 225–275 g (8–10 oz) button onions

Preparation info

Serves
4

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

Venison for stewing should come from the haunch, or you can use neck, I like to cut the meat into large pieces rather than dice. It takes a little longer to cook but the texture and taste are better.

Ingredients

900 g (2 lb) haunch of venison
1 tablespoon cooking fat or oil

Main course
Gluten-free

Method

Cut the venison into chunks and colour in the fat in a hot frying-pan until completely sealed; remove from the pan. Cook the onions with the thyme, bay leaf, juniper berries and peppercorns for a few minutes. Add half the red wine and boil to reduce until almost dry. Add the jus and venison, bring to the simmer, then cook gently for 1½–2 hours, skimming occasionally. Add a tablespoon or two of