Braised Venison & Red Wine Stew | Great British Food Awards
www.greatbritishfoodawards.com
For this you will require a saucepan with a lid, suitable for the oven. If you do not have one, you can follow the recipe using a pot and then transfer...
Ingredients
- 500g venison haunch, trimmed and diced
- 25g butter
- 2 shallots, diced
- 100g carrot, diced
- ½ leek, diced
- 50g silver skin baby onions
- 3 sticks celery, peeled and diced
- 3 cloves garlic, crushed
- 25g plain flour
- 25g tomato purée
- 120ml red wine
- 300ml beef stock
- 3 sprigs thyme
- 25ml rapeseed oil
- Salt and pepper
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