flytie
Well-Known Member
I normally use about 800g to 1kg of diced venison, normally shoulders.
2 medium onions
Two sticks celery
1 medium/large carrot
a bay leaf
Sprig of thyme
Two serving spoons of flour
Beef (or make your own venison) stock to just cover the meat.
Salt and pepper
Olive oil (a good glug)
Butter (a good slice)
Season the raw venison with salt and pepper.
Very finely dice the onions, celery and carrot and sweat down using oil and butter in a large oven proof container with lid.
Take a frying pan, heat and put in olive oil. Batch brown the seasoned venison. This has to be done in small batches as otherwise it boils the meat, and does not fry it.
Once a batch of meat has been browned, drain and place in with the sweating veg.
Once all the meat has been browned, de-glaze the frying pan with either ale, red wine or just stock.
While the pan is de-glazing, shake the two serving spoons of flour over the meat and veg. Stir in well so everything is coated. Then turn up the heat on the hob and;
Add the reduced liquid from the frying pan and stir in with the meat. Then top up with stock so that the liquid is just over the meat. Slightly more if you are going to use the meat as a pie filling as you will want to make more gravy to serve with the pie.
Here is a cheat, if you have not bothered to make your own venison stock properly, add a teaspoonful of bovril to the liquid and stir in.
Add the bay leaf, check seasoning, put on lid and place in a low temp oven for at least three hours. Longer is better.
I like to serve this with;
Roast winter veg;
Parsnip, swede, sweet potato, butternut squash and carrot all cut into large even chunks and maranaided in olive oil, garlic and thyme then put on a baking sheet/tray and cooked at 200 degrees for 50 minutes. (this works well as you have to turn the oven up for cooking the dumplings, see below)
Suet dumplings with chives and thyme added.
Any seasonable green veg, purple sprouting broccoli is my favourite.
And mashed King Edward potato's, with butter added while mashing.
Can't you just feel your arteries hardening!!!!!!!!!!!!!!!!!!
ft
2 medium onions
Two sticks celery
1 medium/large carrot
a bay leaf
Sprig of thyme
Two serving spoons of flour
Beef (or make your own venison) stock to just cover the meat.
Salt and pepper
Olive oil (a good glug)
Butter (a good slice)
Season the raw venison with salt and pepper.
Very finely dice the onions, celery and carrot and sweat down using oil and butter in a large oven proof container with lid.
Take a frying pan, heat and put in olive oil. Batch brown the seasoned venison. This has to be done in small batches as otherwise it boils the meat, and does not fry it.
Once a batch of meat has been browned, drain and place in with the sweating veg.
Once all the meat has been browned, de-glaze the frying pan with either ale, red wine or just stock.
While the pan is de-glazing, shake the two serving spoons of flour over the meat and veg. Stir in well so everything is coated. Then turn up the heat on the hob and;
Add the reduced liquid from the frying pan and stir in with the meat. Then top up with stock so that the liquid is just over the meat. Slightly more if you are going to use the meat as a pie filling as you will want to make more gravy to serve with the pie.
Here is a cheat, if you have not bothered to make your own venison stock properly, add a teaspoonful of bovril to the liquid and stir in.
Add the bay leaf, check seasoning, put on lid and place in a low temp oven for at least three hours. Longer is better.
I like to serve this with;
Roast winter veg;
Parsnip, swede, sweet potato, butternut squash and carrot all cut into large even chunks and maranaided in olive oil, garlic and thyme then put on a baking sheet/tray and cooked at 200 degrees for 50 minutes. (this works well as you have to turn the oven up for cooking the dumplings, see below)
Suet dumplings with chives and thyme added.
Any seasonable green veg, purple sprouting broccoli is my favourite.
And mashed King Edward potato's, with butter added while mashing.
Can't you just feel your arteries hardening!!!!!!!!!!!!!!!!!!
ft
