serves
6
prep
30 minutes
cook
6:15 hours
difficulty
Easy
serves
6
people
preparation
30
minutes
cooking
6:15
hours
difficulty
Easy
level
Ingredients
- 1 kg deboned venison shoulder, cut into 4cm pieces
- 55 g (¼ cup) plain flour
- salt and pepper, to season
- 80 ml (⅓ cup) olive oil
- 1 onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery stalks, finely chopped
- 1 handful of picked woody herb leaves (such as rosemary, thyme and bay leaves)
- 375 ml (1½ cups) verjuice (see Note)
- 250 ml (1 cup) veal stock
- 3 cups thinly sliced pine or brown mushrooms
- 10-12 chestnuts, baked, peeled
- creamy potato mash, to serve
Instructions
Preheat oven to 120°C. Toss the venison with the flour and season with salt and pepper. Heat half of the olive oil in a large, heavy-based frying pan over high heat. Add the venison, in batches, and cook for 5 or until browned all over. Transfer to a bowl and set aside.
Reduce the heat to medium-low and add the remaining olive oil. Add the onion, carrot, celery and herbs, and cook, stirring often, for 5 minutes or until the onion is translucent and the vegetables are soft.
Add the verjuice, stock and mushrooms. Return the venison to the pan, add the chestnuts and cover with a lid. Cook in the oven for 4-6 hours or until the venison is tender. Serve with the potato mash.
Note
• Verjuice, also known as verjus, is unripe grape juice. Available from delis.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
