Agro dolce slow-cooked wild fallow venison shoulder, with Barbaresco Nebbiolo wine & bitter chocolate

Name: Agro dolce slow-cooked wild fallow venison shoulder, with Barbaresco Nebbiolo wine & bitter chocolate
Cuisine: British
Ingredients: 2 kg boned fallow venison shoulder joint (but knuckle-bone in); 50 g plain flour; 750 g Barbaresco Nebbiolo wine; 600 ml venison/chicken stock; 600 ml venison/chicken stock; 100 g virgin olive oil; 120 g carrot, finely diced; 80 g celery stalk, finely diced; 100 g shallots finely diced; 120 g leeks sliced; 35 g garlic cloves, finely chopped; 20 g butter, unsalted; 200 g smoked pancetta bacon lardons; 200 g smoked pancetta bacon lardons; 250 g portobello mushrooms cut into large pieces; 15 g juniper berries finely chopped; 15 g rock salt; 5 g black pepper coarse milled; 15 g thyme sprigs; 20 g sage leaves roughly chopped; 30 g cane sugar unrefined; 75 g aged balsamic vinegar; 25 g Valrhona Abinao Bitter Chocolate (85% cocoa solids); 25 g Valrhona Abinao Bitter Chocolate (85% cocoa solids); 40 g raisins; 200 g sour cherries semi-dried; 40 g pine nuts toasted; 60 g hazelnuts, toasted, coarsely chopped (use half for topping garnish); 15 g flat leaf parsley coarsely chopped

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

I was the chairman of the Quality Food Awards at a foodie event, and José was a newly-invited judge. I happened to mention that at the time Phil Vickery and I had a food business together and that Phil was equally passionate about feathered and furred game, cookery of course, a fondness from pigs to partridge, and that they should meet. Later I met photographer Steve Lee and was utterly blown away by his skills in food photography, t

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method