SERVES 4
lkg venison shoulder
1/2 tsp juniper berries,
lightly crushed
1 tsp black peppercorns
few thyme sprigs
few rosemary sprigs
1 bay leaf
300ml red wine
3 0omlport
2 tbsp plain flour
sea salt and black pepper
2-3 tbsp olive oil
200g piece of smoked
streaky bacon, derinded
2 onions, peeled and
finely chopped
600ml beef or veal stock
(see page 244)
250g small chestnut or
button mushrooms,
halved
flat-leaf parsley leaves,
roughly torn, to finish
160 COMFORT FOOD
Venison stew
Venison is a fantastic lean meat that can easily dry out
during cooking. Although it is not absolutely essential,
marinating the venison in port, wine and spices certainly
helps to keep it moist, while imparting a dark, rich colour
and extra fl avour to the meat.Cut the venison into bite-sized pieces a nd place in a large bowl with
the juniper berries, peppercorns and herbs. Pour ove r the red wine and
port, then cover the bowl with cling film and leave to marinate in the
fridge overnight.The next day, lift the venison out of the marina de and pat dry with
kitchen paper; reserve the marinade. Season the f lour with salt and
pepper, then use to coat the venison pieces. Heat a large flameproof
casserole and add a thin layer of olive oil. When t, fry the venison in
several batches, for 2 minutes on each side until browned all over.
Remove to a plate with a slotted spoon.Cut the bacon into chunks. Add a little more oil to the casserole and
fry the bacon for 3-4 minutes until golden brown. Add the onions
with some seasoning and stir well. Fry for anothe r 4-6 minutes until
the onions are lightly golden and beginning t o soften. Pour in the
marinade, including the herbs, peppercorns and j uniper berries, and
bring to the boil. Boil until the liquid has reduced by two-thirds.Return the venison to the casserole and pour in the stock to cover.
Turn the heat down to the lowest setting. Partially cover with the lid
and cook the stew gently at a bare simmer for ,V2-2 hours until the
venison is just tender.Add the mushrooms to the stew. Season well and simmer for a further
30 minutes or until the mushrooms a re cooked and the sauce has
thickened. Spoon into warm bowls, scatt e r over t he parsley and serve.