Venison with Orange
Serves
4
Prep Time
20 mins
Cook Time
3hours 30 mins
Serves
4
Prep Time
20 mins
Cook Time
3hours 30 mins
Gill Mellor on Venison with Orange – ‘There’s something life affirming about cooking outdoors on cold, crisp, clear days. The warmth from a fire, wood smoke swirling around you, the gentle sound of something rich and delicious simmering away over the embers. It always reminds me that this really is an all-year-round activity and not something we can do only in the summer. This is a fantastic way to cook wild venison, a meat we should all be eating more of and which is at its best during the winter months.’
Recipe Created by Gill Mellor and Photos by Andrew Montgomery
Ingredients
| Ingredients | |
| 800g (1lb 12oz) | Wild venison shoulder, trimmed and cut into 4–5cm (1½–2in) pieces |
| 100g (3½oz) | Plain (all-purpose) $our, seasoned |
| 200g (7oz) | Bacon lardons, unsmoked |
| 1 | Onion, thinly sliced |
| 2tbs | Extra-virgin olive oil |
| 4 | Garlic cloves, sliced |
| 2 | Celery sticks, thinly sliced |
| 4 | Bay leaves |
| 4-6 | Thyme sprigs |
| 8 | Juniper berries, lightly bashed |
| 1/2 | Orange, pared zest |
| 1 Glass | Red wine |
| Up to 300ml (10½$ oz) | Game or chicken stock or water |
| About 400g/14oz | ½ celeriac (celery root), peeled and cut into 3–4cm (1¼–1½in) cubes |
| 25g (1oz) | Dark (bitter) chocolate (at least 70% cocoa solids) |
| To taste | sea salt and freshly ground black pepper |
venison in the flour and set a large casserole dish or cast-iron pot over a medium-hot fire.
oil and, when it’s hot, add the venison. Fry the meat on all sides until it’s lovely and caramelised and then remove the venison and set aside.
the bacon lardons to the pan. When that’s beginning to colour, add the onion, garlic, celery, bay leaves, thyme sprigs, juniper berries, orange zest and some salt and pepper and cook until the onion is soft and sweet.
venison to the pan and pour in the wine. Stir well, and allow to reduce by half.
just enough stock or water to cover, and simmer the venison over a gently burning fire, with a lid just ajar, for about 1 hour. Then add the cubed celeriac (celery root) and give it all a good stir.
cook for a further 1½–2 hours, or until the meat is lovely and tender, topping up the liquid if you need to.
chocolate into small chunks and stir it into the sauce. Season with salt and pepper, then allow the stew to rest, in a warm place, for at least 15 minutes before serving.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |