Gutsy and deep flavoured, just as a good stew should be. I was in the English Market in Cork last week and took the opportunity to pick up some things that are a little difficult to get up my end of the woods. I was a little worried that my bag of stewing venison might not take too kindly to being on an unrefrigerated train for a few hours but it all worked out ok. I love the strong flavour of game, it gives a deeper, fuller flavour than farmed animals and is particularly good on a Winter's day. For this recipe I've decided to enhance the depth by pairing the venison with lamb's liver and took any work out of the dinner by turning it into a one pot. If you can get some venison, give this recipe a try on a cold, damp day.
Serves 4
4 tbsp Extra-Virgin Olive Oil
80g Smoked Speck (or Smoked Streaky Bacon) (finely diced)
430g Stewing Venison (seasoned and chopped into chunks)
100g Lamb's Liver (finely chopped)
2 Onions (finely chopped)
2 Carrots (finely chopped)
2 Sticks of Celery (finely chopped)
1/2 glass of good Red Wine
1 Tin of Plum Tomatoes
500ml of Beef or Game Stock
2 Bay Leaves
20g Dried Mixed Mushrooms
200g Button Mushrooms (sliced)
2 tbsp Elderberry Jam
1 Kg of Rooster Potatoes (in 1cm slices)
Sea Salt and Freshly Ground Pepper
1. Put the dried mushrooms into a bowl and cover with hot water. Set aside.
2. Add the oil to a pan over a medium heat and add the smoked speck (or bacon) and fry for 2 minutes before adding the venison and liver. Brown well all over before adding the onion, carrot and celery. Season and cook for 10 minutes, stirring regularly. Add the wine while scraping up any stuck on bits from the bottom of the pan with a wooden spoon. Cook for 5 minutes to cook off the alcohol before adding the tin of tomatoes, stock and bay leaves. Bring to the boil, season, reduce the heat, cover and simmer for 1 hour.
3. Add the dried mushrooms and their soaking water, the button mushrooms and elderberry jam and stir well. Simmer uncovered for a further 15 minutes before layering the potatoes over the top. Season well and put (uncovered) into a pre heated 180 degree oven for 45 minutes. Remove from the oven and serve.
Labels: Game, Liver, Speck, Stew, Venison, Winter
