Slow-cooked Venison in a Rich, Dark Sauce



Serve on wet polenta or mashed potato or even sweet potato puree with a sprinkle of freshly chopped parsley.

Ingredients
800g venison shoulder
500ml hearty red wine
2 fresh bay leaves
1 teaspoon blueberries, crushed
1 teaspoon peppercorns
3 pieces orange peel
Flour, for dusting
4 tablespoon olive oil
Salt and pepper
2 rashers bacon, chopped
1 large onion, chopped
2 carrots, thickly sliced
1 stick celery, chopped
1 clove garlic, sliced
1/2 cup of water
1 tablespooon chopped fresh parsley to garnish (optional)

Instructions
Cut the venison into 5cm pieces and marinate overnight (or at least 4 hours) in the red wine, bay leaves, blueberries, peppercorns and orange peel.
Preheat oven to 170c.
Drain the venison and reserve the marinade.
Pat the pieces of venison dry and dust lightly in flour.
Heat a frying pan, add half the olive oil and brown the meat all over in batches.
Season with salt and pepper and set aside.
Heat a casserole dish large enough to fit all the ingredients.
Add the rest of the oil then the bacon and onion.
Cook until golden brown and the onions have softened.
Now add the carrots, celery and garlic and cook a few more minutes before adding the venison and the reserved marinade.
Season with salt and pepper, add water and cover with a lid.
Put into the oven and cook for 90 minutes or until the venison is quite tender.
You will need to check on the venison every half hour, turning the pieces and ensuring there is enough liquid in the pot (add a little more water if necessary).
Serve on wet polenta or mashed potato or even sweet potato puree with a sprinkle of freshly chopped parsley.

Compliments of your friendly Independent Butcher shop