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Thread: Venison Carbonnade

  1. #1

    Venison Carbonnade

    I'm not saying that this one is good enough to save the Editors marriage - but it tastes bloody good, even when I cook it!

    2lb venison meat cut from the shoulder
    4 tblsp olive oil
    One onion
    One crushed clove of garlic
    4oz mushrooms
    3 rashers of bacon
    Bouquet garni (parsley stalks, thyme and a bay leaf)
    3 tblsp flour
    0.5 pint of venison or beef stock
    0.5 pint of brown ale
    2 tblsp red wine vinegar
    1 tblsp brown sugar


    1, Preheat the oven to 170C. Cut the meat into cubes, heat the oil in a frying pan and brown the meat. Transfer to a casserole dish. In the frying pan lightly brown the onion, garlic and mushrooms. Put these to one side.
    2. Brown the bacon and add to the meat in the casserole dish. Add the bouquet garni to the juices in the pan and stir in the flour. Gradually add the stock, ale and vinegar and bring the sauce to the boil.
    3. Season with the sugar and salt and pepper to taste. Put the casserole dish in the oven and cook for 2 hours or until very tender.

    It's so easy and as long as you've got the main ingredients it works well.



  2. #2
    That does sound good and easy too!

    I'll have to give that a try.


  3. #3

    Venison Recipe

    We gave your recipe a go over the holidays for ourselves and friends who came round, it went down extremly well. Very easy to prepare, and being able to leave it in the oven whilst entertaining, was great. We shall most definately be cooking this one again!!....
    Many thanks pjkaz......

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