Braised venison with chestnuts recipe

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  • Cuisine: Modern Australian

Ingredients

1 kilo venison leg, boned and chopped into 3 cm chunks
1 litre red wine
200ml red wine vinegar
1 bay leaf, a teaspoon each of juniper berries, black pepper and ground coriander
vegetable oil for pan-frying
20 pearl onions
20 chestnuts, roasted and peeled
20 small mushrooms
100g lardons of bacon
200ml brandy
300 ml reduced veal stock
Chestnut flour pasta 250g chestnut flour
150g plain flour
1 egg and 2 yolks
30 ml water
Truffle flour pasta 100g truffle flour
440 g plain flour
2 eggs and 3 egg yolks
30 ml water
salt to taste

Preparation

Coat the meat with flour and seal in a heavy-bottomed pan.

In a separate casserole dish, fry the pearl onions, mushrooms and bacon in vegetable oil until translucent. Add the meat.

Add the brandy and flambé.

Pour over the marinade plus the veal stock. Bring to simmering point then transfer the pan to the oven for about 1.5 hours.

When cooked, add plenty of fresh black pepper and stir in a little butter.

Pasta Method (both types)
Sift together the flours and make a well in the centre. Break in the eggs and using a little water, combine with the flour. Add more water as necessary to achieve a firm, pliable dough.

Roll out to No1 thickness on your pasta machine – so that the dough is wafer-thin. Cut into tagliatelle.

Cook in boiling [g]salted[/g] water until pasta rises to the surface (approximately 2 minutes).

Drain the pasta and toss in oil with chopped thyme and sage or diced, roasted chestnuts.


If you enjoyed this Braised venison with chestnuts recipe then browse more Modern Australian recipes, meat recipes and our most popular hainanese chicken rice recipe.

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