Recipe by Marc Soper
- 1kg First light Venison diced shoulder
- 700ml Pinot noir
- 15ml Red wine vinegar
- 1 medium Onion, peeled and sliced
- 6 x cloves Garlic, peeled and sliced
- 12 x Button mushrooms, cut into quarters
- ¼ tsp Chopped fresh thyme off the stalk
- 50g Duck fat
- 200g Bacon, cut into strips
- 50g Tomato puree
- 500ml Beef or veal stock
- 1 x medium Carrot, peeled and cut into 1cm dice
- 2 x Parsnips, peeled and core removed, cut into bite sized pieces
- ½ Swede or celeriac, peeled and cut into 1cm dice
- 30g Butter
- 30g Flour
- Salt and pepper
- Chopped fresh parsley to finish
The night before marinate the Diced shoulder in the pinot noir and vinegar, add the sliced onion, garlic, mushrooms and thyme, mix gently in a bowl or a plastic bag, cover and leave in marinate overnight in fridge.
The following day drain off the liquid, keeping till later. Separate the meat from the vegetables.
Heat half of the duck fat, season the diced venison shoulder with salt and pepper and add to the pan in batches, browning quickly, removing once done and putting aside.
Heat the remainder of the duck fat and fry the bacon and vegetables from the marinate mixture until they are nicely coloured.
Add the tomato puree and mix in, and then the browned venison.
Pour over the red wine marinate and bring to the boil, add the beef stock and mix well. Allow to simmer for approx. 45 minutes with a lid on.
Add the carrot, parsnip and swede and continue by placing in to a preheated oven at 200 degrees C for 45 minutes with lid on.
Check when the venison is tender, drain off the liquid into a saucepan and heat up to a simmer, making a paste with the flour and butter add a little at a time while whisking to thicken sauce.
Bind sauce back into the meat mixture and adjust seasoning, finish with chopped parsley.
Serve with mashed potatoes or pasta.
Hint: This goes amazing as the filling for a cottage pie!