Braised whole shoulder of venison with haricot beans, sweet peppers and tomato cassoulet
- 2 medium shoulders of venison (fallow or roe)
- 1 large onion
- 2 cloves of garlic
- 2 tins of chopped tomatoes
- 2 red chilies
- 4 Romano peppers
- 4 fresh plum tomatoes
- 1 can of haricot beans
- 2 glasses of white wine
- 1 sprig of rosemary
- 1 litre of game or chicken stock
- Light olive oil
- Season and pan fry the shoulders so as to seal the whole joint. If you find it tightens up and is not fitting into your cooking pan, make a cut into each of the muscles and this will allow it to fold up better.
- Once the shoulders are sealed remove from pan and then fry off the finely diced onions and garlic for two to three minutes. Then add the finely chopped chili and half of the coarsely diced peppers. Turn down to cook for another two to three minutes.
- Now turn up flame and add the wine, reducing down by half.
- Add the two tins of chopped tomatoes, the rosemary and the chicken stock, then place the shoulders back in the pan. The liquid should just cover the joints, and bring to the boil.
- Place in oven at 160C for 1 hour and 30 minutes, then add the rest of the peppers, the haricot beans and the chopped de-seeded, de-skinned fresh tomatoes. Place back in the oven for another 30 minutes at 120C.
- Remove from the oven, take the joints out of the sauce and reduce to required consistency.
- The meat should just fall off the bone. Serve with lashings of the sauce.
Taken from The Game Cookbook by by Clarissa Dickson Wright and Johnny Scott - The Game Cookbook - Clarissa Dickson Wright and Johnny Scott
More venison recipes can be found on the below link (just ignore the Christmas bit!) - enjoy!:
Game on! Our best Christmas Recipes | Fur Feather and Fin Blog