Braised Venison & Red Wine Stew

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Preparation info
  • Makes

    4

    Portions
    • Difficulty

      Easy

Appears in
Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes

By Gary Maclean

Published 2022

  • About

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