Venison benefits from slow cooking, and this recipe makes a good basis for a pie if you’re that way inclined. Although to get dinner on the table quickly, just mashing some potatoes or kumara and adding a salad does just that.
Ingredients
| 800 g | Venison, shoulder or leg, cut into large cubes; or buy diced venison (Main) |
| 4 Tbsp | Plain flour |
| 1 Tbsp | Butter, and a little oil |
| 2 | Carrots, roughly chopped (Main) |
| 2 | Onions, roughly chopped |
| 2 | Celery stalks, roughly chopped |
| 1 | Garlic clove, crushed |
| 3 Tbsp | Guava jelly |
| 400 ml | Red wine |
| 400 ml | Beef stock (Main) |
| 2 | Bay leaves |
| 2 sprigs | Thyme |
| 2 sprigs | Sage |
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Directions
- Dust the venison in flour and plenty of salt and pepper. Cook in butter and oil in a frying pan, until just brown. Add to the slow cooker, with all other ingredients.
- Turn the slow cooker to low, and leave overnight, or just cook during the day for 6-8 hours.
- Shred the meat with two forks, in the liquid, and serve with mash and salad greens. You can also use the meat to make pot pies - place the meat and some liquid into ramekins, cover with a dollop of mash, add a lid of pastry and cook in the oven until it's golden.
If you liked this recipe, try Delaney's
