Venison with red wine and guinness hot pot

Mobile version Print

By: Frank Bordoni From: Market Kitchen

On TV Tonight

  • 20:00 - River Cottage Every Day - Fruit
  • 21:00 - River Cottage Every Day - Breakfast
  • 22:00 - MasterChef Australia - Masterchef Australia

This recipe is classed as easy

Rating 2.67 / 5 (3 votes)

Prep time:
25 min, plus 1 hr marinating time
Cook time:
3 hrs
Serves:
4

Quick preparation and long slow cooking make this hearty casserole from Frank Bordini perfect for a winter's meal

Method

1. Cut the venison into cubes and place in a non-reactive bowl. Pour over the Guinness and red wine.

2. Add the bay leaves, thyme, juniper berries, onion and garlic. Leave for 1 hour to marinate.

3. Drain the meat and pat dry, reserving the marinade. Season the flour with salt and freshly ground black pepper, and use to coat the meat, shaking off any excess.

4. Heat the butter and olive oil in a casserole and brown the venison on all sides. Add the marinade. Bring to the boil and simmer for 2-3 hours, until the venison is tender. Serve with country-style bread.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

i have to say this looks very offputting but once i got over the fact that i was eating a bambi i thouroghly enjoyed this even after my sister was sick in hers. im surprised i wasnt put off because all i could see coming out her mouth was brown liquid that looked just like my dogs diarier. if you try this i hope you enjoy it x

louiseA18956 louiseA18956  Posted 09 Nov 2009 10:05 AM