Recipe by Jackie Cameron
A venison meat stew/pie - with a crispy, rough puff-pastry hat (on the side) loads of carrots, garlic and rosemary - is an ideal around-the-dining-room-table family meal Memories made around one pot!
Serves : 4
- 50gr salted Butter
- 50ml Sunflower Oil
- 1kg Venison Goulash Meat
- 125ml Cake Four
- Salt and Pepper
- 40gr salted Butter
- 40ml Sunflower Oil
- 2 (240gr) Onions, chopped
- 8 (20gr) Garlic, crushed
- 80gr Celery, chopped
- 1 (165gr) Carrots, peeled and chopped
- 2 (60gr) Leeks, chopped
- 2 (315gr) Tomatoes, chopped
- 15ml Paprika
- 5gr Fresh Thyme, chopped
- 10gr Fresh Rosemary, chopped
- 4x Bay Leaves
- 125ml Port
- 250ml Red Wine
- 1000ml Beef Stock
- 10gr Fresh Basil
- Salt and Pepper
- In a large pot, over a high heat, melt the butter and oil.
- While this is heating - In a mixing bowl, toss the venison in the flour, salt and pepper.
- When the pot is hot, add the meat in two batches (to prevent the pot from overloading and poaching happening rather than searing), sear the meat very quickly, just get colour. Remove the meat and set aside.
- In the same hot pot (do not wash) , add the second amount of butter and oil.
- Add the onions, sauté well. Add the garlic.
- Then add the celery, carrots, leeks and tomatoes and cook well.
- Continue with the paprika, thyme, rosemary and bay leaves. Place the meat back into the pot.
- Deglaze the pot with the port and red wine. Add the stock, combine everything.
- Bring this all to a boil, and then simmer for an hour to an hour-and-a-half if needed until meat is tender. Add the fresh basil leaves on service and serve with an oven crisp piece of puff pastry served on the side to make.
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