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Venison with red wine and guinness hot pot
- Prep time:
- 25 mins, 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
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Ingredients
- 2.5kg venison shoulder
- 1 litre Guinness
- 275ml Red wine
- 2 Bay leaves
- 4 sprigs Thyme
- 4 Juniper berries
- 1 Onion, chopped
- 2 cloves Garlic, crushed
- 2 tbsp plain flour
- 1 tbsp Butter
- 1 tbsp Olive oil
- country bread, to serve
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.
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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