A proper hearty dish that'll warm you up after a day in the woods. The earthy flavours of foraged mushrooms complement the rich venison perfectly. One to share with the lads when you're feeling fancy.
• 1kg venison shoulder, diced
• 300g mixed wild mushrooms (only use varieties you can 100% identify as safe)
• 2 onions, roughly chopped
• 3 carrots, sliced
• 3 celery sticks, sliced
• 3 cloves garlic, crushed
• 2 tbsp flour
• 500ml beef stock
• 300ml red wine
• 2 bay leaves
• Few sprigs of fresh thyme
• 1 tbsp juniper berries, crushed
• 2 tbsp vegetable oil
• Salt and pepper to taste
1. Heat 1 tbsp oil in a large casserole dish over high heat, season the venison and brown in batches. Set aside.
2. Reduce heat, add remaining oil and cook onions, carrots and celery for 10 minutes until softened.
3. Add garlic and cook for 1 minute, then stir in the flour and cook for 2 minutes.
4. Gradually add wine, stirring constantly, then add stock, bay leaves, thyme, and juniper berries.
5. Return the venison to the pot, bring to a simmer, cover and cook in the oven at 160°C for 2 hours.
6. Clean the mushrooms carefully and quarter any larger ones.
7. Add mushrooms for the final 30 minutes of cooking.
8. Check seasoning before serving with mashed potatoes or crusty bread.
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