Must be a thousand varieties of this, but I had lunch in Bills Kitchen in Ludlow this summer and had an excellent beef brisket cooked to his recipe which I’ve adapted here. Great winter food.
2kg of venison
Bottle of red wine
4 sprigs of thyme
Tablespoon of soy sauce
Teaspoon of salt
450ml of water
All of the above goes into a wide, heavy based pan with a lid. I used a whole roe shoulder and a pair of shanks and a pair of hocks as they all suit the slow cook method. Brought up to the boil then reduced to barely simmering and the lid put on. The liquid will probably cover 1/2 or more of the meat, move it about halfway through cooking time so it all gets time in the cooking liquid. Give it a good 3 to 4 hours until falling off the bone. I like to add 4-500g of roughly chopped carrots in for the last half hour of cooking.
When done, lift the meat out of the cooking liquid and let it cool a bit.
500g diced onions
1/2 a garlic bulb crushed
1 teaspoon salt
100gr butter
50ml olive oil
500g mushrooms
35gr flour
In a separate pan sweat the onion and garlic with the salt in the butter and oil until soft. Then whilst stirring, add the flour until well mixed. Gradually add the liquid the venison was cooked in, bit by bit, whilst stirring. Once all the liquid is added bring slowly to a simmer and add a bit more water if it is too thick. Then roughly pull the venison from the bone and add, alongside the cooked carrots if you added them to the meat. Let the meat get good and hot and serve with your choice of accompaniments.
This freezes well and is also perfect to make a day ahead of when you need it as the flavours and textures just improve with time. Feeds 10.
2kg of venison
Bottle of red wine
4 sprigs of thyme
Tablespoon of soy sauce
Teaspoon of salt
450ml of water
All of the above goes into a wide, heavy based pan with a lid. I used a whole roe shoulder and a pair of shanks and a pair of hocks as they all suit the slow cook method. Brought up to the boil then reduced to barely simmering and the lid put on. The liquid will probably cover 1/2 or more of the meat, move it about halfway through cooking time so it all gets time in the cooking liquid. Give it a good 3 to 4 hours until falling off the bone. I like to add 4-500g of roughly chopped carrots in for the last half hour of cooking.
When done, lift the meat out of the cooking liquid and let it cool a bit.
500g diced onions
1/2 a garlic bulb crushed
1 teaspoon salt
100gr butter
50ml olive oil
500g mushrooms
35gr flour
In a separate pan sweat the onion and garlic with the salt in the butter and oil until soft. Then whilst stirring, add the flour until well mixed. Gradually add the liquid the venison was cooked in, bit by bit, whilst stirring. Once all the liquid is added bring slowly to a simmer and add a bit more water if it is too thick. Then roughly pull the venison from the bone and add, alongside the cooked carrots if you added them to the meat. Let the meat get good and hot and serve with your choice of accompaniments.
This freezes well and is also perfect to make a day ahead of when you need it as the flavours and textures just improve with time. Feeds 10.
