Slow Cook Venison Stew with Sloe
This slow cooked venison stew is full of the flavours of a venison bourguignon. With smoked bacon, sloe, shallots, garlic, and red wine.
INGREDIENTS
• 500 g diced venison (you can use leg, shoulder, trimmings)
• 8 juniper berries (crushed)
• 155 g smoked lardons cut in cubes.
• 200g of sloe or you could use sloe gin to replace for the flavour.
• 300 ml red wine
• 500 ml of water
• 3 large banana shallots
• 2 medium carrots
• 2 bay leaves
• 3 sprigs of fresh thyme
• 2 cloves garlic
• 1 tablespoon of lard or vegetable oil
• 2 tablespoon flour
• 1 beef stock cube
• ½ teaspoon salt
• ¼ teaspoon pepper
INSTRUCTIONS
1. Cut the venison into bite sized pieces and trim off any obvious sinewy pieces.
2. Lightly crush the juniper berries.
3. Peel the carrots, shallots and garlic and chop the garlic into small pieces.
4. Heat the fat/oil in a pan over a medium heat and add the lardons and shallots.
5. Cook for 3 or 4 minutes, stirring regularly, until the bacon is pale pink and carrots and onions have a slight colour.
6. Add the garlic and cook for a minute.
7. Remove from the pan.
8. Sprinkle the venison with salt and pepper and sear the meat on all sides.
9. When all the venison has been seared, Sprinkle over the flour and stir for a minute to coat the meat and mop up the juices in the pan.
10. Add the red wine and beef concentrate, juniper berries, thyme and bay leaf and all the ingredients.
11. Place the pan over a medium heat, bring to a simmer.
12. Cook on slow for 1 ½ - 2 hours or until the meat is soft.
13. Check the seasoning before serving.