Venison stew

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As the weather here in old blighty has gone downhill and sunshine replaced with rain, I felt the need for something warming yesterday evening. We bought some diced venison at our local farmers market at the weekend and had home made venison stock from friends in the fridge, the perfect start to a delicious stew.

Ingredients (to serve two hungry adults & one little person):
400g diced venison
500ml venison stock
250ml red wine
2 tbsp balsamic vinegar
1 tbsp organic tomato purée
Med sized swede
Med sized red onion
1 large or 2 small sweet potatoes

Method:
– preheat your oven to 145 degrees

– peel and chop your veg into chunky pieces and put into a sturdy casserole pot

– put your venison in a large bowl and cover with the stock, wine, vinegar and tomato purée, stir well to combine

– put this into the casserole and mix well with the veg so the meat is covered with liquid

– cook with the lid on for 5 hours and serve with buttered green veggies. We had ours with purple sprouting broccoli, also from the farmers market and it was divine!!

 

Very cheeky pig cheeks

Ingredients (to serve four):

1kg free range pig cheeks
300ml red wine
300ml stock (veg, chicken or pork)
50ml balsamic vinegar
Large onion (sliced)
Large carrot (chopped fairly small)
Bulb of fennel (sliced)
5 cloves garlic (finely chopped)
Tbsp tomato purée
Tbsp agave nectar or brown sugar
Tbsp lemon juice
Tsp mixed dried herbs

Method:

Marinate the pig cheeks in the red wine overnight.

Sweat off the onions, fennel, carrots and garlic in a little oil and the mixed herbs. Tip into a large casserole dish.

Brown off the pig cheeks and add to the pot.

Mix the vinegar, tomato purée, agave/sugar and stock into the red wine and pour over the cheeks & veg.

Cook for at least three hours on 155/GM3, first half with the lid on, second with the lid off.

Serve with brown rice and sauteed cabbage.