FOOD & DRINK NEWS

SERVES 4-6

INGREDIENTS 800g diced venison 3tbsp Donegal rapeseed oil 6 carrots peeled – 2 diced for stew, 4 cut into wedges for glazed carrots 3 celery sticks, washed and diced 1 white onion, peeled and diced 1 small leek, washed and diced 3 cloves garlic, finely diced 6 sprigs of thyme leaves, finely chopped 300ml red port 2 beef stock cubes 2 star anise 1 tsp ground cinnamon 1 tsp Chinese 5-spice powder 20g caster sugar 3tbsp gravy powder Seasoning 6 large rooster potatoes, peeled and cut small 50ml single cream 50g salted butter

1. Seal the venison in a smoking hot pan with half the rapeseed oil for 3 minutes. In a separate pot sweat off all the vegetables, garlic and thyme with the remaining oil for 3 minutes. Add the venison, port, star anise, ground cinnamon, 5-spice powder, thyme and beef stock cubes. Bring to boil and reduce to a low heat. Add water to the level of the ingredients and simmer for 3 hours.

2. Add the gravy powder and sugar and taste for seasoning and simmer for a further 20 minutes.

3. For the creamed potato, put the potatoes in a pot and boil them in water until cooked. Strain the water and add the cream and half the butter. Add salt and pepper. Mash until all lumps have been removed.

4. Boil the wedged carrots in lightly seasoned water until soft. Strain off the water and add the remaining butter to the pot. Melt it over a high heat. Add the cooked carrots until nicely glazed.