Braised Venison & Red Wine Stew

I am a huge fan of braised food. Anything long and slow and jam-packed with flavour works for me every time. The working muscles in animals develop loads of flavour, due to the fact that they are always moving. They need a little care and attention, and a little more time to cook, as they tend to be tougher. The important part of this recipe is to make sure that you have a nice hot pan and you caramelise the meat well before adding any wine or stock. Loads of flavour is developed at this st