| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Coxon’s kit, Coxon3 |
6 |
servings |
INGREDIENTS
| 225 |
g |
Onion; finely chopped |
| 225 |
g |
Button onions or shallots; peeled |
| 900 |
g |
Stewing venison; diced into 4cm |
|
|
; cubes |
|
|
Salt and pepper |
| 25 |
g |
Plain flour |
| 5 |
tb |
Oil |
| 4 |
|
Cloves garlic; crushed |
| 30 |
ml |
Tomato paste |
| 125 |
ml |
Red wine vinegar |
| 75 |
cl |
Red wine |
| 30 |
ml |
Redcurrant jelly |
| 4 |
|
Bayleaves |
| 3 |
ts |
Coarsely ground black pepper |
| 6 |
|
Cloves garlic |
| 600 |
ml |
Beef stock; up to 900 |
| 900 |
g |
Mixed root vegetables ie carrots; parsnips, celeriac |
|
|
Fresh thyme for garnish |
INSTRUCTIONS
Toss the diced meat in a little seasoned flour. Heat 45ml of oil in a
large, deep, flameproof casserole and brown the meat well, in small
batches, remove and set aside.
Wipe out the pan, heat the remaining oil and fry the button onions for 4-5
minutes or until golden. Drain and set aside.
Add the chopped onion and crushed garlic to the pan, cook stirring for 5-7
minutes or until soft and golden.
Add the tomato paste and cook for a further 2 minutes.
Add the vinegar and wine and bring to the boil for around 10 minutes. Add
the redcurrant jelly, thyme, bayleaves, pepper, cloves and meat to the pan.
Add enough stock to cover the meat, bring back to the boil, cover and cook
at 180C/350F/gas 4 for 1-11/2 hours or until the meat is tender. Meanwhile
cut the root vegetables into chunks and add to the meat and cook for a
further 30 minutes, or until vegetables are tender.
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