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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.
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Really good, easy to make. Just make sure you have enough to time to cook, and thicken the sauce. Leftovers are great, could be used as a pie filling too. Served this with poor ,and potatoes. I didn’t have carrots, but I substituted with other root veggies like parsnips and celery which gave a nice sweet taste.