Ready to try out a new recipe with the finest Raby venison
Prep Time 30 min
Cook Time 8hours
Serves 6
Ingredients
Venison Dice 800g
Smoked bacon Lardons 200g
Plain Flour 75g (swap to gluten-free flour if preferred!)
Salt 1/2 teaspoon
Black Pepper ¼ teaspoon
Oil 2 tablespoons
Red Onion (chopped) 1
Carrots (chopped) 2
Celery Stalks (chopped) 2
Garlic (crushed) 1 tablespoon.
Cloves 2
Cinnamon Stick 1
Red Wine 125ml
Sugar 1 teaspoon
Thyme 1 teaspoon
Tinned chopped Tomato 800 grams.
Tomato Paste 20g
Bay Leaf 1
Chicken Stock 125ml
Dried Thyme 1/2 teaspoon
Dried Basil 1/2 teaspoon
Dried Parsley 1/2 teaspoon
Dried Rosemary 1/2 teaspoon
Dried Porcini Mushrooms 10g
Note If you would prefer to use Fresh Herbs instead of dried, please do.
Method
- Cover the porcini with boiling kettle water and leave to rehydrate.
- Season the Venison Dice with sea salt and black pepper, roll in flour then brown them in a In a frying pan with a little oil over a medium heat, turning until well coloured all over. Remove from pan and place into slow cooker.
- Slice the smoked bacon lardons. Peel the celery, onions, and carrots, then chop into rough 1cm dice. Add to the hot frying and colour slightly, then add to slow cooker.
- In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then pound.
- Add to slow cooker all the other ingredients, stir together. Place lid onto slow cooker and cook on a low heat for 8 hours.
- Season to taste, serve with freshly cooked pasta, with sprinkling of fresh parsley.
Recipe by Estate Chef Tom Parry