Venison Dishes

Carbonade of Venison
Posted by Administrator (admin) on Aug 27 2008 at 8:24 AM
Venison Dishes >>

Ingredients (Serves 6)

2.5 lbs of Casserole Venison (Our diced product is ideal)
3 medium onions
2 cloves of garlic
Olive Oil or Dripping - depending on how healthy you want to be
1 Dessertspoon of brown sugar
2 Tablespoons of plain four
½ pint of beer
¼ pint of stock
Bouquet garni
Freshly ground black pepper
4 crushed juniper berries
1 teaspoon malt vinegar
¼ " thick slices of French Bread
Whole grain mustard

Method

Slice onions and crush garlic with a little salt. Take the diced meat, and add to smoking oil or dripping in a heavy based pan or casserole. Fry the meat in batches until browned. Remove and keep warm, lower the heat the gently fry the onion. When softened, stir in the brown sugar.

Return the meat to the casserole, and sprinkle with flour. Stir in and cook for a few minutes. Add the garlic, beer, stock, vinegar, bouquet garni and juniper berries. Blend well whilst bringing to the boil, and then cover and place in the oven for 2 - 2 ½ hours - if preferred, you could simmer slowly on top of the cooker, although you do need to transfer to a casserole dish for the next step.

Take the slices of french bread and spread wholegrain mustard on each slice, placing mustard side up on top of the casserole. They will float if you have a lot of gravy - don't worry! Then bake off in the oven for another 20 minutes or so. The whole dish will keep warm and not spoil for hours.