This recipe uses quite tough cuts of venison that are ideal for stewing.
Ingredients
- 250g diced stewing venison
- half a small onion, sliced
- 1 clove garlic, sliced
- 50ml port
- 250 mls red wine.
- 150mls beef stock
- 1 tbsp cranberry sauce
- pinch chilli powder
- 25g dark chocolate
Method
- Fry the onions and garlic in a little butter until soft
- Seal the venison cubes on a high heat and add to the pan. Cover with the port, red wine and beef stock.
- Cover and simmer on a very low heat for about 1hr30 minutes.
- Uncover, turn up the heat and continue to cook until the liquid is about 1/2 its original volume.
- Stir in the chilli powder, the chocolate and the cranberry sauce.
- Serve with rice or mashed potato.
This recipe uses quite tough cuts of venison that are ideal for stewing.
Ingredients
- 250g diced stewing venison
- half a small onion, sliced
- 1 clove garlic, sliced
- 50ml port
- 250 mls red wine.
- 150mls beef stock
- 1 tbsp cranberry sauce
- pinch chilli powder
- 25g dark chocolate
Method
- Fry the onions and garlic in a little butter until soft
- Seal the venison cubes on a high heat and add to the pan. Cover with the port, red wine and beef stock.
- Cover and simmer on a very low heat for about 1hr30 minutes.
- Uncover, turn up the heat and continue to cook until the liquid is about 1/2 its original volume.
- Stir in the chilli powder, the chocolate and the cranberry sauce.
- Serve with rice or mashed potato.
