As mentioned on BBC Radio Solent, 1st November 2012 (and demonstrated Eat Dorset Food Fair 2012).
A deliciously rich stew, using the shoulder meat of venison. Juniper berries and black treacle give the sauce great colour, fragrance and depth of flavour – the garlic crust an added texture and justifies presenting the stew in its pot!
- Serves 4-6
- 1 kg venison shoulder, cubed
- 5 tbsp rapeseed oil
- 2 large white onions, sliced
- 3 cloves, garlic
- 2 tsp Juniper berry, crushed
- Salt & pepper
- 6 tsp wholemeal flour
- 1 tbsp brown sugar
- 450ml (15 fl oz) stock
- 300ml (10 fl oz) red wine
- 2 tsp black treacle
- 2 bay leaves
- A small bunch of woody, winter herbs
- Garlic Crust
- 75 ml rapeseed oil
- 1 clove garlic, finely chopped
- French stick or Ciabatta, sliced
- 1. Pre heat the oven Gas 4, 180c
- 2. Heat half the oil in a casserole dish. Fry the venison in batches until well browned. Remove and put to one side.
- 3. Turn the heat down and add the sliced onion and some seasoning. Cook gently until soft and golden. Add the garlic and juniper and continue to cook for 2 minutes.
- 4. Stir in the flour and sugar and cook briefly.
- 5. Add the stock, wine and treacle. Return the meat with the bay and herbs and a little more seasoning.
- 6. Bring to the boil, cover with a lid and cook gently in the oven for 1 ½ – 2 hours or until the meat is tender. Top up with extra water if it becomes too reduced.
- 7. Garlic Crust: Gently heat both the oil and the chopped garlic – leave to infuse for as long as possible. Slice the bread.
- 8. Arrange the sliced bread on top of the casserole, neatly overlapping in a circular fan.
- 9. Brush the bread with the warm oil and bake in the oven until golden brown.
White Pepper’s Top Tip: When browning the crust turn the oven up, Gas 6, 200c or use the grill is the stew is already piping hot.
Variations: beef shin.