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Recipe from Loyd Grossman.
Serves 4
Ingredients
500g Diced venison shoulder
Flour
Vegetable Oil
25g Butter
2 Medium Onions - Sliced
1 Glass Red Wine
2 Bay Leaves
300ml Chicken Stock
1 Jar Loyd Grossman Tomato and Sweet Red Pepper Sauce
Method
1. Dust the venison with the flour and shake off any excess
2. Heat a little oil in a heavy based pan and cook the venison until browned all over. Set aside.
3. Add a little more oil to the pan and add the butter
4. Add the onions and cook for 5-6 minutes until beginning to brown
5. Add the wine and cook for a few minutes until it has reduced by half
6. Add the chicken stock and the sauce and return the venison to the pan.
7. Bring to the boil, cover and place in a preheated 160C oven for 1½-2hrs
Loyd comments "What better way to celebrate the diversity of British foods than by trying some quick and easy recipes at home. Nothing says good food like a plate filled with delicious British ingredients"
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