Winter is most definitely here... Although it isn't my favourite season, I am enjoying some delightfully cosy days pottering about the kitchen...
Recently we were blessed with some lovely venison, but as this particular cut of meat can be a bit tough, I decided to cook it slowly in a wonderful gourmet casserole...
45ml olive oil
1kg venison shank cut into pieces
1 leek, finely chopped
8 baby onions, peeled
8 cloves garlic, peeled
4 whole cloves
1 carrot, chopped
1 cinnamon stick
2ml each grounf nutmeg and cumin
25ml red wine vinegar
300ml red wine
200ml tomato juice
1 sprig rosemary
4 bay leaves
30ml tomato paste
60ml chopped fresh flat-leaf parsley
Heat a layer of olive oil in a casserole dish or saucepan.
Brown the meat in batches over a medium to high heat.
Remove from the pan. Add a little more oil to the saucepan.
Saute the leek, baby onions, garlic, cloves and carrot for a minute.
Add the spices and stir until fragrant, then add the vinegar.
Stir for a minute before adding the wine, tomato juice
rosemary sprig, bay leaves, tomato paste and 250 ml hot water.
Bring to the boil. Transfer to an ovenproof dish.
Cover and bake in a preheated oven (180 degrees Celsius) for 2 1/2 hours until tender.
Add the parsley and serve with rice, pasta, mashed potatoes or couscous.
I do hope you enjoy this delicious casserole as much as my family did!
I actually cooked up all the venison in this way and froze it for future use...:)
Blessings on your Wednesday, dear friends!
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