Venison, cranberry and black pepper hotpot matched with Peregrine Saddleback Pinot Noir 2012 - Maste
Crispy potato topping and flavorful venison with cranberry sauce top a rich casserole. Perfect for a special occasion!
Keywords
- DotNetNuke
- DNN
Ingredients
- 1kg diced venison denver Leg
- 2 Tbsp. rice bran oil
- 1 large onion brunoise
- 2 cloves garlic, crushed
- 100g bacon, cut into small pieces
- 100g dried cranberries
- 300 ml beef stock
- sea salt
- ground black pepper
- 2 large agria potatoes peeled
- 100g clarified butter
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