Try your hand with veni­son

Veni­son is health­ier than most other meat, thanks to be­ing low in fat and choles­terol. But some think it’s a pain to cook, it’s tough, dry and gamey. But that’s be­cause they haven’t tried out these recipes. Veni­son can be ten­der and these recipes prove it

Sunday Tribune - - FOOD -

IN­GRE­DI­ENTS:

2kg shoul­der of veni­son

1 x 750ml bot­tle of Span­ish red wine

Olive oil, for fry­ing

1 car­rot, roughly chopped 1 cel­ery stick, roughly chopped 1 onion, roughly chopped 2 toma­toes, chopped

2 bay leaves

1 sprig fresh thyme

1 sprig fresh rose­mary

1 sprig fresh mar­jo­ram

5 black pep­per­corns

2 cloves

½ cinnamon stick

25ml (1tbsp + 2 tsp) brandy 500g wild mush­rooms

570ml (2¼ cups) beef stock

Salt

For the mashed pota­toes

1kg waxy pota­toes

200g but­ter go hunt­ing in the moun­tains of Madrid, but not all of us liked hunt­ing, so we used to pick mush­rooms along the way.

This was a dish that would be on the table a cou­ple of days later, af­ter we’d chopped up and mar­i­nated the an­i­mal.

Cut the veni­son into big chunks and leave to mar­i­nate overnight in the red wine.

The next day, drain the wine and re­serve it for later. Heat some olive oil in a deep pan or roast­ing tray over a high heat and fry the veni­son pieces to seal them.

Re­move and set aside. If you plan to slow-cook the stew in the oven, pre­heat it to 160°C/gas mark 3. Add a lit­tle more oil to the pan and add the car­rot, cel­ery and onion. Cook for 20 min­utes un­til caramelised and then add the

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