Red wine braised shoulder of venison
pigeon cottage
pigeon cottage
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Ingredients

  • A medium sized rolled shoulder joint of *venison, about 1kg
  • 2 tablespoons of oil
  • 10 g butter
  • 1 large onion, peeled and finely chopped
  • 2 fat cloves of garlic, peeled and crushed
  • 2 sticks of celery plus the celery leaves, finely chopped
  • 4 carrots, peeled and cross cut into thick chunks
  • 300 ml red wine
  • Sea salt and freshly ground black pepper
  • 1 tablespoon of plain flour
  • 2 fresh bay leaves
  • 300 ml beef stock
  • 2 tablespoons of tomato purée

Instructions

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