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.
Recipe from Local is Lovely by Sophie Hansen, with photographs by Sophie Hansen.
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.
