AlisonM
Much missed Moderator
- Relationship to Diabetes
- Type 1.5 LADA
Ingredients for two, with leftovers
1 pound venison cubed
2 large shallots chopped
1 large carrot sliced
1 large leek sliced
? pound mushrooms
A dozen pickled cocktail onions, drained
1 clove of garlic minced or crushed
1 glass good red wine
1 small glass ruby port (optional)
? a pint of water
2 tablespoons red wine vinegar
? a dozen dried juniper berries and allspice corns, plus a teasponful of peppercorns, crushed
1 tablespoon plain flour
oil for browning and salt to taste
Method
The day before, mix together the venison, vinegar and half the crushed juniper/pepper seasoning. Stir till the meat is well coated, cover and leave overnight in the fridge.
In a large pan heat the oil, coat the venison in flour and brown well. Set the meat aside while you use the same oil to soften the garlic and shallots. Add some water and deglaze the pan then add all the ingredients. Bring to a fast simmer then cover the pan, turn the heat down and leave to bubble slowly for at least an hour stirring occasionally. It'll sit there quite happily on the peep* all day. You can add more fluid if it's needed.
Serve with your choice of veggies and perhaps some fresh bread.
*The Peep is a Scots term for the lowest setting on a gas cooker.
1 pound venison cubed
2 large shallots chopped
1 large carrot sliced
1 large leek sliced
? pound mushrooms
A dozen pickled cocktail onions, drained
1 clove of garlic minced or crushed
1 glass good red wine
1 small glass ruby port (optional)
? a pint of water
2 tablespoons red wine vinegar
? a dozen dried juniper berries and allspice corns, plus a teasponful of peppercorns, crushed
1 tablespoon plain flour
oil for browning and salt to taste
Method
The day before, mix together the venison, vinegar and half the crushed juniper/pepper seasoning. Stir till the meat is well coated, cover and leave overnight in the fridge.
In a large pan heat the oil, coat the venison in flour and brown well. Set the meat aside while you use the same oil to soften the garlic and shallots. Add some water and deglaze the pan then add all the ingredients. Bring to a fast simmer then cover the pan, turn the heat down and leave to bubble slowly for at least an hour stirring occasionally. It'll sit there quite happily on the peep* all day. You can add more fluid if it's needed.
Serve with your choice of veggies and perhaps some fresh bread.
*The Peep is a Scots term for the lowest setting on a gas cooker.