INGREDIENTS
800g Diced Venison (shoulder or leg)
50mls Pennington’s Lakeland Moon Snowfell Gin. If you haven’t this gin around I am sure any other good quality gin will be just as good.
5 rashers of smokey streaked bacon (chopped
Seasoned plain flour
Olive Oil
2 onions, sliced
2 carrots, peeled and diced
2 sticked of celery, sliced
1 tbsp juniper berries, crushed
1 clove garlic, crushed
1/5 tsp ground coriander
1 tbsp blueberry preserve
200mls full bodies red wine
450mls beef stock
Finely grated zest of an orange
2 bay leaves
1 tsp of chopped rosemary
1 tsp thyme
1 tsp chopped parsley plus extra to garnish.
Salt and freshly ground pepper
METHOD
1 Heat the oven to 180 oC/160oC/fan gas 4
2 Place the vension and gin in a large bowl. Toss together and leave to marinate for an hour.
3 Meanwhile heat a large casserole dish fry the bacon until crisp. REmove the bacon, leaving the fat in the casserole dish.
4 REmove the vension with a slotted spoon, reserving the gin infused juices. Toss the vension in the seasoned flour and then brown it in the bacon fat, adding aglug of olive oil if needed.
5 Remove the venison from the pan and add the onion, carrots, celery, juniper berries and garlic. Sauté the vegetables for 4 -5 mins over a low heat. Now add the coriander and blueberry preserve. When the jelly has melted, add the red wine, stock and reserved gin juices from the marinade.
6 Bring to the boil, then add the orange zest and herbs. REturn teh vension and bacon to the dish. Season with salt and pepper, put the lid on and pop into the oven for an hour.
7 When tender, serve garnished with the reserved chopped parsley.
Please note the accompanying picture is one I got from the hairnet so results may look a bit different to the picture.
