Cassoulet of Rothiemurchus Venison with Onion Chutney - Scottish Food Guide
Delight in a rich Cassoulet of Rothiemurchus Venison with homemade onion chutney. Perfect for special occasions or hearty meals. Serves 3.
Ingredients
- 350 g Rothiemurchus venison haunch (diced)
- Summer Harvest rapeseed oil
- 50 g small dried beans (e.g. flageolet or black eye peas)
- 1 tbsp chopped chervil or parsley
- a pinch bouquet garni
- 2 tbsps homemade chutney
- 1 medium can of chopped tomatoes (plus a can-full of water)
- 1 small glass red wine
- Blackthorn Scottish sea salt
- Freshly milled black pepper
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