Ingredients
1.5kg venison leg meat 2cm diced
260ml Extra Virgin Olive Oil
4 brown onion roughly chopped
32 cloves garlic peeled and chopped
8 tbspn rosemary roughly chopped
4 cup red wine
400ml game stock
24 juniper berries bruised
24 sprigs fresh thyme
To season sea salt and freshly cracked pepper
Preheat a fan forced oven to 140C.
Season the venison with a good pinch of sea salt, set aside.
Place a heavy based high side frying pan or pot over a high heat, add the olive oil and once hot sauté off the onions for 4 to 5 minutes or til they are light golden brown, then add the garlic and rosemary and continue to sauté for a further 3 to 4 minutes.
Then add the venison and brown on each side (you may need to do this in batches so that the pan / pot is not over crowded).
Then deglaze the pan with the red wine and reduce by half. Then add the game stock, juniper berries and thyme. Place a lid on the pan / pot and place into the preheated oven and slowly braise for 4 hours. This timing will depend on the type of pot and oven being used, but you are looking for the liquid to have reduced to a lovely rich sauce and the venison meat falling apart.
Adjust seasoning to taste.
Maggie’s tip: This recipe can also be made in a slow cooker, however cooking time will vary.
Serve with Polenta, Rice or Mashed potatoes
