Advertisement
8
Medium
By Frank Camorra and Richard Cornish
Published 2007
This is a big, full-flavoured and slow-cooked dish that marries the sweet barrel flavours of Pedro Ximénez sherry with the lean gaminess of venison. Choose a cut from the leg that has done plenty of work, such as shin. The powerful muscles and connective tissue will take a long time to slowly cook, allowing the flavours to meld, change and sweeten.