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Round Green Deer Farm’s Venison in Orange and Brandy Serves 4 Diced shoulder of venison 750gms/1½lbs. 225g/8oz Button Onions peeled.
1 garlic clove – crushed. 2 tablespoons of flour. 300ml/1½ pints venison or beef stock. .3 tablespoons of Brandy. 1 tablespoon tomato purée.
1 tablespoon black treacle.
Pinch of ground coriander.
25gms/1oz butter.
100gms/4ozs mushrooms thickly sliced.
Seasoning to taste.
1 Pre-heat oven to 160C/325F/Gas 3 2 Heat the oil in a pan and sear the venison.Transfer the meat to a casserole dish. Fry the onions and garlic in the same fat until lightly browned and then transfer the mixture to the casserole dish. 3 Add the flour to the ft in the pan and cook for a minute, then stir in the stock and bring to the boil.Pair the rind from1½oranges and cut into thin, matchstick strips.Add the rind to the sauce with the juice of both oranges.Add the brandy, tomato purée, treacle, and coriander and season, stir, and then pour the mixture into the casserole dish. 4 Cover casserole tightly and cook for 1½ hours.Fry the mushrooms in butter for a few minutes, then add to the casserole.Taste, adjust seasoning and cook for a further 1½ hours, or until the meat is tender.Serve with potatoes and a green vegetable. |
