Type of cooking:
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Preparation time: 20 minutes
Cooking time: 210 minutes
Ingredients (for 6 people) :
-1kg ready diced venison haunchMethod: Preheat oven to 170C
-2g crushed black pepper
-150ml vegetable oil
-4 carrots peeled and diced to 0.5cm
-200g peeled button onions
-150g halved button mushrooms
-150g diced celery 0.5cm
-2 bay leaves
-120g frozen cranberries
-50g red currant jelly
-4g thyme leaf
-200ml cranberry juice
-20g tomato paste
-300ml Stella Artois Beer
-500ml chicken stock
Season the meat with 3g salt, pepper and then rub in the flour (regard any excess flour)
Place a large flat casserole pan on to a medium high heat with the oil, when it is hot slowly add the meat but not all at once as it could splash.
Cook the meat till golden brown for about 5-8 minutes, turning the meat around the pan occasionally it browns all over.
Turn the heat off then remove the meat from the pan by using a spider or a large slotted spoon and place on to a clean tray.
Turn the casserole pan on to a medium heat, then add the butter – when, melted add the carrots, celery, thyme, bay leaf, salt and cook for 8-10 minutes until golden, stirring now and again.
Add the onions, mushrooms and cook for a further 6-8 minutes.
Place the venison back into the pan along with the beer, reduce this by half then add the stock, red currant jelly, cranberries, tomato paste and turn the heat up to bring to a simmer.
Skim off any build-up on the surface and cover with a sheet of parchment paper and lid, then place into the oven and cook for 1 hour 45 minutes, until the meat is tender. Check every 30 minutes to give a stir and add more stock if needed.
Serve this with mashed potato and some roast parsnips.