Slow cooker braised venison
Photo by Doug Sherring
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.
|800 g||Venison, shoulder or leg, cut into large cubes; or buy diced venison|
|4 Tbsp||Plain flour|
|1 Tbsp||Butter, and a little oil|
|2||Carrots, roughly chopped|
|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|
- 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 slow cooker spicy pulled pork