Had a surfeit of deer (including muntjac) at the weekend so stuck the haunches in the freezer for Sunday meals and was wondering what to do with the rest. I don’t follow recipes preferring to chuck things together.
I browned the chunks of back strap and the meat off a haunch and then found a container of fresh Moroccan Chicken soup in the fridge, which inspired me to try something different.
Using the venison chunks and soup as a base, alongside a tin of tomatoes, harissa powder, fresh ginger, chilli flakes, 2 x red peppers 2 x white onions and 1/4 pint of chicken stock, handful of chopped apricots, I knocked up a cracking tagline in the slow cooker.
Just starting out with Venison but clearly a very versatile meat.
I browned the chunks of back strap and the meat off a haunch and then found a container of fresh Moroccan Chicken soup in the fridge, which inspired me to try something different.
Using the venison chunks and soup as a base, alongside a tin of tomatoes, harissa powder, fresh ginger, chilli flakes, 2 x red peppers 2 x white onions and 1/4 pint of chicken stock, handful of chopped apricots, I knocked up a cracking tagline in the slow cooker.
Just starting out with Venison but clearly a very versatile meat.
