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Venison Braise  HT  MC  British  130mins



Serves 4      Hot   Game  Stew  Main Course   Dairy Free   Eggless Britain  Europe



   900g/2lb Venison, cubed

   50g/2oz Flour

   3 tbsp Olive Oil

   1 Large Onion, peeled and chopped

   1 Bouquet Garni

   600ml/1pt Apple Juice

   225g/8oz Button Mushrooms

   1 tbsp English Mustard

   1 tbsp Redcurrant Jelly

   Salt and Black Pepper




1. Preheat the oven to 180C, 350F, Gas Mark 4.


2. Season the flour with plenty of salt and pepper and place on a large plate. Roll the meat in the flour to coat.


3. Heat the oil in a large flameproof casserole until very hot, add the meat and brown quickly on all sides.


4. Add the onion and sauté for 1-2 minutes, stirring constantly.


5. Gradually add the apple juice, stirring constantly, then add the mustard, Bouquet Garni, redcurrant jelly, salt and plenty of black pepper.


6. Bring to the boil, mixing well, then reduce the heat and simmer for 1˝-2 hours until the meat is tender. Serve hot.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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